Prepare the Dough
In a large mixing bowl, whisk together your chosen flour(s) and salt.
Drizzle in the 2 tbsp (30 ml) of melted ghee or oil.
Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Pour in about half the warm water (0. 33 cup / 80 ml) and start mixing to form a shaggy mass.
Add the remaining water a little at a time, mixing continuously, until a moderately stiff and pliable dough forms. You may not need all the water.
Transfer the dough to a clean work surface and knead for 8-10 minutes until it becomes silky smooth and elastic. Alternatively, use a food processor fitted with a dough blade.
Form the dough into a ball, lightly coat it with oil, and cover with an inverted bowl or a damp cloth.
Let it rest at room temperature for at least 30 minutes and up to 3 hours.
Shape the Pooris
After resting, briefly knead the dough again. It should be stiff enough to roll without extra flour.
Divide the dough into 16 equal pieces for standard pooris, or 8 pieces for giant pooris.
Roll each piece between your palms to form a smooth, crack-free ball.
Arrange the dough balls on a plate, ensuring they don't touch, and cover them with a damp cloth to prevent them from drying out.
Roll the Pooris
Take one dough ball and flatten it into a small, thick patty. Lightly dip one edge in a tiny bit of oil to prevent sticking.
On your work surface, use a rolling pin to roll the patty into an even circle. For standard pooris, aim for a 5-inch diameter; for giant pooris, a 10-inch diameter.
As you roll each poori, lay it on a cookie sheet or large plate without overlapping.
Keep the rolled pooris covered with plastic wrap while you work.
Fry to Perfection
Pour at least 3 inches of oil into a wok, karai, or other deep-walled pan.
Heat the oil over medium-high heat to 365°F / 185°C.
Using a thermometer is highly recommended for best results.
Gently slide one rolled poori into the hot oil. It will sink for a moment before rising to the surface.
As it surfaces, use the back of a slotted spoon to gently press it down into the oil. This pressure is the secret to making it puff up beautifully.
Once it inflates into a balloon (this takes just a few seconds), fry for about 30-45 seconds until the bottom is a light golden brown.
Carefully flip the poori and fry the other side for another 30 seconds.
Remove the poori with the slotted spoon, letting any excess oil drip back into the pan.
Place it on a wire rack or a plate lined with paper towels to drain.
Repeat with the remaining pooris, making sure to maintain the oil temperature between batches.
Serve immediately while hot and puffed!
