Prepare the Lentil Stuffing

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the cumin seeds, asafoetida, and grated ginger. Sauté for 30 seconds until fragrant.
3. Stir in the boiled lentils and lower the heat to medium-low.
4. Add turmeric, coriander powder, chili powder, chopped green chilies, and tamarind paste. Stir well.
5. Cook the mixture for 5-7 minutes, stirring occasionally until the lentils absorb all moisture and become dry and crumbly.
6. Remove from heat and let the filling cool completely.

Make the Dough

1. In a large mixing bowl, combine the flour, carom seeds, salt, and oil.
2. Slowly add water, a few tablespoons at a time, while kneading until a soft, pliable dough forms.
3. Knead for 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Shape the Daal Poori

1. Divide the dough into 8-10 equal portions and roll each into a small ball.
2. Lightly dust a rolling surface with flour and roll out each ball into a 3-inch (7.5 cm) disk.
3. Place 1 teaspoon of lentil filling in the center.
4. Carefully gather the edges of the dough, pinch them together to seal, and form a stuffed ball.
5. Gently roll it out again into a 4-5 inch (10-12 cm) circle.

Fry the Poori

1. Heat oil in a deep pan or wok to 350°F (175°C).
2. Test the oil temperature by dropping a small piece of dough—if it rises and sizzles immediately, the oil is ready.
3. Carefully slide one poori into the hot oil.
4. Using the back of a slotted spoon, gently press the poori as it fries to help it puff up.
5. Fry for 30 seconds per side until golden brown.
6. Remove with a slotted spoon and drain on paper towels.
7. Repeat with remaining dough balls.

Serve

1. Serve hot with pickles, yogurt, chutney, or a simple potato curry.