Urad dal ki poori are served with rasedar aloo ki sabzi as a breakfast or any festival oaacsion,
Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly.
Now Combine dal, flour, salt, carom seeds and oil together in big bowl and knead into stiff dough with water if needed. Cover and keep aside for 10-15 minutes.
Heat the enough oil in wok. Divide the dough into equal portions and roll out each portion into a thin disc and keep aside.
When oil is hot enough, gently add the rolled disc one by one.
Cook till to puffed and slightly brown from the both sides and crisp. Remove from the oil onto kitchen towels.
Serve hot with any aloo gravy dish.