Take maida and salt in a bowl and mix well.

Add a teaspoon of oil and mix well with your fingertips, so everything is incorporated well.

Now add little water at a time and start kneading the dough. It should be smooth and tight (NOT SOFT like roti or chapati dough).
Cover the dough and let it rest for 15 minutes. After resting time knead the dough once again to smooth out.

Divide the dough into 12 equal sized portions, Make smooth ball out of it.

6) Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel, so they don’t dry out.

Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise flour will burn while frying and then that burnt black flour particle will stick to the next poori.

Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin. poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.

As it is puffed up and bottom side is light brown meaning no more bubbles in the oil. Then flip it.

Fry the other side until it is light golden brown in color. Do not fry for long time otherwise it will get crispy and hard with dark brown in color. we don’t want that.

12) Remove it from the oil using slotted spoon and place on paper towel lined plate. fry all the pooris same way and serve.