Making poori dough
Mix together flour, salt and oil in a large mixing bowl.

Pour ¼ cup water. Begin to make a little stiff tight dough, adding more water as needed.

Smear ½ tsp oil, knead lightly and smoothen the ball.

Do not knead it a lot otherwise it will turn soft and absorb oil while frying.
Keep this covered all the time until the last poori is rolled.

Do not rest the dough for more than 3 to 5 minutes.

The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.

Divide the dough to 8 to 10 portions. Smoothen all the balls by rolling them lightly in between your palms.

Avoid kneading them. Keep them covered in the bowl.

How to make poori
Drizzle little oil and spread it on the rolling area.

Smear oil over the dough ball & flatten it.
Begin to roll it evenly from the center to a round puri. It should not be too thick or thin. It must be moderately thick which helps the puri to puff. Give Shape with cutter of Hut and Heart shape.

Make 5 to 6 puris and set them aside. Do not stack them.

Begin to heat the oil on a medium high flame and continue to make rest of the pooris.

Frying poori
The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning. If it browns quickly then reduce the flame slightly and allow the temperature to come down.

Slide the puri carefully to the hot oil. Do not disturb until it rise half way to the surface.

Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.

Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.

You can fry flipping too and fro once more until slightly crisp & to get the desired colour – light golden to dark golden.

Remove the puri to a kitchen tissue. Fry the next poori the same way. Make sure the oil is hot enough before frying the next puri. Serve poori with potato curry.