Take a bow and add whole wheat flour, salt, oil and mix all the dry ingredients. Add water little at a time and knead it together slowly.
Once the dough comes together, continue to knead for about 10 to 15 minutes you’ll get a smooth & firm dough.
The dough should be little stiff, smooth but little soft to touch.
Brush some oil on top of the dough to prevent it from drying out and cover it with a cloth and allow it to rest for 15 minutes.
After resting the dough, Knead it again for 5 minutes.
Split the dough into half and roll it into a 5 cm Dia log shape. Cut it into small lime sized balls and shape them into roundels.
Place it on chapati stone or your cleaned kitchen counter.
Flatten the poori roundel, add a drop of oil on it and roll it flat as shown in the picture. Repeat and roll out the poori dough as needed.
Meanwhile, heat oil in a deep wok and wait for it to get very hot.
Test the oil if it is hot enough, by dropping a pinch of poori dough in the hot oil and if it quickly raises then the oil is ready to fry the pooris.
Gently place the rolled poori in hot oil and fry the poori in oil on both sides, by gently applying pressure in the middle using the back of a slotted spoon.
Carefully remove the puffed up poori out using a slotted spoon, drain the excess oil on the sides of the wok,
Place the puffed poori on paper towels and then transfer to your plate and serve hot with your favourite side dish such as spicy Chicken curry or potato masala, enjoy !