First we'll make stuffing. Make fine paste of poppy seeds in a chutney jar. Crushed ginger and green chillies in a chutney jar. Keep aside.

Heat 1 tbsp oil in a heavy bottom kadai on medium heat then reduce flame on low. Add cumin seeds in oil and crack for a minute.

Now add crushed chilli - ginger and fry for 1 minute. After that add poppyseeds paste and fry for 10 minutes.

Add chilli powder, cumin powder, garam masala powder, salt and fry for another 2 minutes till all flavors mixed up with filling mixture and becomes little dry. Switch off the gas station and cool down.

While making stuffing take another heavy kadai/deep pan. Put 4 cup water, salt and 1/2 tbsp ghee in pan and boil on high flame. Reduce flame on low flame. Take out one cup water from pan.

Drop off rice flour in water and stir continuously for 5 minutes while cooking. Add little more hot water in mixture once it absorbe water. Switch off the gas station then cover it with lid for 10 minutes.

After 10 minutes it will cool down and we can easily touch mixture for kneading. Take out dough in a open vessel. Add rest of ghee and knead dough for 10 minutes till it becomes soft.

Now divide dough in equal size like lemon. Take one ball ; make a hole in middle, filled with one tsp stuffing then close the mouth of ball. Repeat same process for rest pieces.

Press one ball with help of palms and make thick poori size circle. Repeat same process for rest pieces very gently otherwise it will break.

Heat mustard oil in a heavy bottom kadai / pan on high flame then reduce flame on medium.

Put one poori in oil very carefully. Flip poori very gently after one minute. Fry it both sides till golden brown colour. Do repeat same process for rest of pieces.

Serve hot poori with aloo - tomato gravy sabji and coriander chutney as lunch or dinner or you can enjoy these crispy, moist and delicious unique poori with coriander chutney / tomato sauce as snacks.