In a wide bowl, sieve whole wheat flour, salt, sugar, rava, ghee or oil. Mix everything well and slowly add water. Start kneading a dough and it should be smooth and tight.

Cover the dough and let it sit for 10 minutes. After 10 minutes, apply little oil in your hand and again knead the dough once again to make it smooth.

Heat the oil for deep frying. Divide dough into equal sized small balls. Apply a little oil on the rolling surface and then roll poori. It should not be too thin or too thick.

When the oil is hot, carefully drop poori into the oil. Very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.

Then flip it. Fry the other side until it is light golden brown.

Using a slotted spatula take out the puffed poori draining the excess oil and place on the tissue paper.