Cover dough with damp cloth and keep it covered for 2 – 3 hours
Divide dough into 8 balls and cover them with damp cloth for half an hour
Heat oil in your pan. Test by dropping a piece of dough. If it pops up, the oil is ready
Apply oil on the rolling surface and the dough ball.
Roll out the dough ball. Avoid rolling it very thin
Put the poori in the oil and apply some pressure with the spoon till it puffs up
When this side is cooked flip it and cook the other side
Take the poori out of the oil and lower the flame While you roll out the next poori. When you add the next poori then again put the flame on high. In this way you can maintain the temperature of oil if you are making them single handedly
Serve with Channay, Aalo bhujia, Halwa and Onion Pickle