Combine the flour and salt in a bowl and mix well. Add water little by little while kneading until you form a firm, smooth dough. Work in the oil and knead again until the surface looks even and soft.

Cover the dough and let it sit for about twenty minutes. This rest makes the dough easier to roll and helps it hold shape during frying.

Divide the dough into small balls and keep them covered so they do not dry out. Flatten each ball with your palm, then roll it into a small circle with even thickness.

Pour oil into a deep pan and heat it until it is hot but not smoking. Test with a small piece of dough; it should rise quickly to the surface.

Slide one round into the oil and press it gently with a spoon so it puffs. Flip it once it inflates and cook until both sides turn golden.

Remove the poori and place it on paper towels to drain. Continue frying the remaining rounds, keeping the oil at a steady heat.