For Poori:- 1)Slowly add about 3/4 cup warm water into the wheat flour and mix it just enough to form a firm dough, and knead till its smooth.

Cover it with a cotton fabric rinsed in water and keep it for 30 mins.

Remove the fabric and mix it once again and divide into small balls of about golf-ball size.

Roll them out like chappathi on an oiled board.

Heat oil in a wok or sauce pan.

Fry the poori one at a time, holding them under the oil on the first side until they puff.

Turn and fry till light brown and drain and keep it on tissue paper so that oil is drained out.

:- Serve as soon as possible.

For tomato curry:

Heat the oil in a pan or a kadai.

Add onions and mix it till it becomes soft.

Add chilly powder and after 5 seconds, add tomatoes and keep stiring till the tomatoes and onions break.

Add salt and mix it till the curry is half its quantity.

:- Serve it with pooris.