Chapatti flour 	250 gms.  
	 Cooking Oil		2 tsp.
	 Salt 			a little
	 Water 			to knead a tight dough
	 Oil			for frying
	

• Mix flour and oil well.
• Add water gradually, kneading all the time, to make a firm dough.
Knead well until the dough is little hard.
At last spread the 2 tsp. oil in the pan and knead for 1 minute.
Divide dough into 18-20 portions and make balls by rolling between the greased palms.
Size of each poori is an individual choice, they can be smaller or bigger, thinner or thicker.
Heat oil in a wok or kadhai.
While the oil is heating, roll out each ball into a 10-12 cm circle using a little oil. If you have a poori press, simply press the balls, one by one.
It is easier if one person rolls out the pooris as another one is frying them.
Otherwise, roll them in batches of 5-6 and keep them covered with a moist cloth while you fry a batch.
Remember to turn down the heat between each batch or the oil will overheat.
When frying, slide pooris, one at a time, gently into the hot oil from the edge of the wok to avoid the oil splashing onto your hands.
As soon as it floats to the surface, turn it over gently.
Press gently all over with a spatula to make the poori swell up into a ball.
Fry until golden (not dark) brown on both sides.

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