Instructions: 1. Sieve together with flour and salt. Rub in the oil. Add enough water to make a stiff dough.

2. Put the dough on a floured surface and knead for about 10 minutes till soft and smooth.

3. Divide the mixture into 20 balls.

4. Take one ball at a time, flatten it on a slightly oiled surface and roll into rounds of 10cm/4 inch across. (Do not stack the rolled puris on one another as they might stick together.)

5. Heat the oil in a wok until very hot and add a poori, pressing the middle with a slotted spoon so that it puffs up. Quickly turn and cook the other side for a few seconds. Drain and serve hot.

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