Crispy Murauri Poori (Mooli Poori/Radish Poori)

Wash, peel, and grate the radish using a medium grater. Set aside.

In a pan, bring water, nigella seeds, cumin seeds, carom seeds, chilli flakes, salt, chopped ginger, and green chillies to a boil.

Add the grated radish and fresh coriander. Cook for 2-3 minutes until the radish softens.

Reduce the heat and gradually add rice flour, stirring continuously to form a soft dough-like mixture. If the dough is too dry, add more water; if it is too loose, add more rice flour.

Turn off the heat and transfer the dough to a plate. Let it cool slightly.

Add oil and knead into a smooth, pliable dough while still warm.

Heat oil in a deep pan or kadai over medium-high heat.

Take a small portion of the dough, roll it into a ball, and dust lightly with flour.

Roll into a small disc of even thickness.

Gently slide the poori into the hot oil and press lightly with a slotted spoon to help it puff up.

Flip and fry until golden brown and crispy on both sides.

Remove with a slotted spoon and place on a paper towel to absorb excess oil.

Repeat with the remaining dough.

Serve hot Murauri Poori with potato curry, channa curry, chutney, yogurt, or pickle for a flavorful meal.