Mix together flour, salt, rava and oil in a large mixing bowl.

Pour ¼ cup water. Begin to make a little stiff & tight dough, adding more water as needed. (check video)

Smear ½ tsp oil, knead lightly and smoothen the ball.

Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.

Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.

Divide the dough to 8 to 10 portions. Avoid kneading them.

Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl.

Drizzle a few drops of oil on the rolling area and spread it.

Smear oil over the dough ball & flatten it.

Begin to roll it evenly from the center to a round puri.

It should not be too thick or thin. It must be moderately thick which helps the puri to puff.

Make 5 to 6 puris and set them aside. Do not stack them.

Begin to heat the oil on a medium high flame and continue to make rest of the pooris.

The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.

If it browns quickly then reduce the flame slightly and allow the temperature to come down.

Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.

Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.

Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.

You can fry flipping too and fro once more until slightly crisp & to get the desired color - light golden to dark golden.

Remove the puri to a steel colander. Fry the next poori the same way.

Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.