Ingredients:
Plain chappati flour 2 1/2 cups
Water to make dough 2/3 cup
Ghee or clarified Butter, 1 tbsp
ajwain, 1/2 tsp
Salt 1/2 tsp
Oil for deep frying

Method

For the poori dough
Mix plain flour, salt, ajwain and ghee.
Gradually add water and knead it into a stiff but pliable dough.
Cover the dough with damp cloth and set aside for 15 - 20 minutes.
Knead dough a little again.
Dough should be stiff enough to roll without extra flour,
Make small balls of the dough.
Take one ball of dough and you can use a little oil if it sticks to the rolling pin.
Roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris.

For frying the Pooris
Heat plenty of oil in a wok until very hot.
Put in a poori and immediately start flickering hot oil over the top of the poori with a spatula.
It would swell up like a puffed ball.
This will take only a few seconds.
Cook from both the sides until golden brown.
Serve hot with vegetables, aloo ki sabzi or chole and along with the variety of pickles.