Take 2 cups of wheat flour, add all dry ingredients and very little salt to taste,
Make the dough like that of paranthas, it should not be too hard or soft.
Cover with a damp muslin cloth and keep aside for 10 minutes.
Take a small size dough and make a ball, apply some oil and roll out into a 4 inch diameter poori.
Heat oil in a kadhai, when the oil is properly heated add the puri and half fry it, take the poori out and keep it aside.
Before serving fry the poori again for a few seconds until it is golden in colour.
This is the technique I use to make the poori crispy.
Serve hot with rasile aaloo, dum aaloo or any other curry you like
