Ingredients

1. 5-6 tablespoon flour
2. 40-50 millilitres water
3. Salt (to taste)
4. Oil for deep frying

Directions

1. In a bowl, put the flour and 1-2tsp oil and make dough by adding the water slowly (tip: dough should be firm).
2. Add some salt and sprinkle some water and continue kneading the dough.
3. Once kneaded, cover the dough and leave it for 30-60 minutes.
4. Form small balls out of the dough
5. Dip the ball in oil and roll the dough in a rolling board.
6. Heat the oil in a frying pan.
7. Once the oil is heated, carefully put the poori in the hot oil and turn it over with a skimmer spoon.
8. When the poori is puffed out and golden brown colour removes the poori from the oil.
9. Remove the excess oil and store it in a special container.

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