In a bowl, mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest, as you do it for chappathi's.

Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil.

Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side.

Serve hot with Potato Bhaaji.

Notes : You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.

For Potato Bhaaji Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases, slightly smash them roughly and heat again till you get a thick gravy.

In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion, ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well.

Add in the cooked potato-carrot mixture. Combine the masala well. Cook till the gravy thickens. Serve with Hot Hot Poori's...............