Take the dough and knead well again. Divide the dough into 10 equal portions.
Take a ball and flatten the sides, place the stuffing in the center, and enclose from all sides, make sure the stuffing is well covered.
Slightly flatten and dust well with flour. Gently roll out into 6 inch disc.
Heat a Kadai with enough oil to deep fry.
When the oil is hot, gently slide in the stuffed pooris and cook on both sides.
Drain using a slotted ladle and place on a kitchen towel to absorb excess oil.
Serve with a side dish of choice.
I served it with Dahiwale Aloo ki Subzi and Green Chili Pickle.