Take a large bowl and add the flour. Now make a depression in centre of this flour mound and start adding water. Keep kneading with one hand as you add water from another. We have not mentioned the quantity of water as it many a time depends on the type of flour. You have to make a soft dough. You may add salt and a little (1 tbsp ghee), but this step is optional. Allow it to rest for 20 minutes.
Step 2 – Roll the dough into a circle and deep fry
Put a kadhai over medium flame and heat ghee in it. Let the ghee warm and meanwhile, pull out a golf ball-sized portion from the dough and roll to form a disc shape. You may use a chapati press or poori maker if you have one. Carefully, drop the prepared disc into the hot ghee and with the help of a slotted spoon, press the poori so that it swells up. Flip and turn the pooris so as to cook all its sides until it turns golden brown in colour. Drain the excess ghee on an absorbent towel to soak extra ghee. Serve hot and fresh with your favourite sabzi.