1. Combine grated coconut, green chillies, cumin and curry leaves. Add about 2-3 Tbsp of water and grind in the mixer to a coarse paste. ( will take only a few seconds)
2. Add the paste to wheat flour .Add salt. Mix well. Add enough water and knead into a pliable but firm dough. Keep covered for 15 minutes.
3. Divide the dough into 30 parts and shape into smooth balls.
4. Roll out into 3mm discs ( thicker than basic poories) and deep fry in hot oil till golden brown on both sides.
5. Serve hot by itself, or with raitha or tomato sauce.

* Use desiccated coconut if fresh coconut is not available.

Note: these poories may not puff as well as basic pooris .

Yields: 30 poories