In a wide bowl add all the ingredients and mix well.
Slowly add water to knead to a stiff dough.
Heat a Kadai with oil for deep frying.
Divide the dough into small lemon sized balls, dust with flour and roll out into 6 diameter discs.
When the oil is hot, gently slide in and deep fry on both sides.
Gently press on the top using ladle for the poori to fluff up.
Transfer to a kitchen towel.
Serve with your choice of side dishes.
I served with Chana Masala, Aloo Masal along with Moong Sago Kheer.