In a large bowl, combine all the ingredients along with 2 tablespoons of oil. Mix them well.
Add little water and start kneading the dough.
The dough should be of stiff consistency. Cover with a damp cloth and keep it aside for 25 to 30mins
Now, divide the dough into 4 to 5 equal balls.
Heat enough oil in a kadhai.
Take a ball, lightly grease it and roll it out into a thin disc ( approx 2-3 mm thickness)
Prick it all over and cut it with any round cutter depending upon the size of the pooris you prefer
Once the oil is hot, deep fry the puris on medium flame until crisp and golden.
Drain it on an absorbent paper.
Repeat the same for the rest of the dough balls.
Cool them and store them in a clean airtight container up to 2 weeks.
Enjoy them with a cup of tea at breakfast or tea time.