After 30 minutes divide the dough into equal sized small balls.

Heat oil in a frying pan. Now take each ball of dough and roll it into poori shape (circle) with a rolling pin. Make sure the rolled dough is not too thin nor thick.

Now slide the flattened dough into the hot oil. When it puffs flip it carefully and when done transfer it to a plate.

Serve it hot with chana, chole or gravy of your choice.