Add wheat flour, fine rava, salt, a pinch of sugar in a wide bowl; mix well

Spoon oil and mix well

Furthermore, sprinkle and add water little by little and knead (around 2 -3 tbsp)

Knead and make stiff & tight dough that is neither soft like roti dough nor crumbly or dry

Avoid over kneading. If you press the dough with your fingers, you will still feel it tight and stiff, not soft

Grease the dough with little oil and cover the poori dough with a damp cloth and rest for 5 minutes

Add oil in a heavy-bottomed pan and let oil gets hot

After 5 minutes of resting roll the dough once and pinch a small portion of the dough. Keep the remaining dough covered

Roll the dough with your palm and flatten the dough with a rolling pin

Add little oil on the board and roll the poori not so thick /thin. It should be moderately thick otherwise puri will not puff

Do even rolling as it helps did puffy poori. You can sprinkle little flour and roll but dust it before frying else excess flour might burn in the oil

roll big poori (around 1/8 inch thickness) and cut into the desired size with a cookie cutter or lid or roll small poori

Place the rolled poori on a kitchen towel and place it for at least 2 minutes before frying

Check if the oil is hot drop a small piece of dough if it raises immediately then the oil is at the right temperature

If it browns oil is too hot reduce

If it doesn’t raise oil heat oil for some more time

Gently slide the puri from the side. If you have used flour, do dust off the excess flour before frying. As soon as i

Soft press the poori with a slotted ladle or spider ladle to make the puri puff and cook evenly

If you press too hard, holes can form on the poori and will not puff.

Poori puffs well and frothy bubbles settle

turn over the puri and gently press the poori, fry another side

After both sides turn golden brown transfer the fried puri to an oil filter or steel colander/ plate lined with kitchen towels to absorb any excess oil

Fry the remaining puri, maintain the oil temperature by increasing or reducing the flame as needed .make sure the oil is hot enough but not smoking hot. Avoid crowding the oil with puri, Fry in batches based on pan size