Mix the salt, rava/semolina into the flour. Warm the oil, when medium warm mix well to incorporate all the oil into the flour.

Add a little warm water at a time to form a dough, knead well with hands or by food-processor.

Once the dough is made, smear a couple of drops of remaining oil coat it. (Note : Oil will help avoid forming a crust)

Cover and allow the dough to rest for about half hour or at least 10 minutes.

After half hour, knead the dough once again.

Divide the dough into balls approximately 1″ in diameter.

Flatten each ball and using oil for rolling, roll into discs approximately 4″ in diameter.

Heat the oil in a deep wok like pot, wait until it is hot to test the oil, drop a small piece of dough, if it is hot it will float up immediately bubbling as it comes up to the surface.

Now slowly slide the poori from the side of the pot into the hot oil.

Deep-fry the poori until golden brown. When it puffs up, turn it once on the other side. Fry for a minute and remove.

Serve hot as they are made with Potato Masala (Recipe below).