After the dough rests, knead it again and divide into 8 balls. I made with 4 cups and got about 17 balls.
Pour the oil in a kadai and let it heat up. Simmer when you are ready to fry the pooris.
For filling in the stuffing, flatten a ball on the sides and place the paneer stuffing in the center and ensure you close on all sides tightly.
Gently press it on the rolling board by dusting the balls with little flour.
Roll into oblong discs and when the oil is hot, gently drop it in. Press the bhatura lightly on top and let it puff up.
Then flip it to the other side and cook on that side as well.
Once the bhatura is cooked on both sides, drain the poori on a kitchen towel.
Serve hot with Aloo Matar Masala or Chole