2. Pinch a small ball of a size of medium lime and using rolling pin and board, roll it into a small disk with even surface of not so thin or thick. You may dust a little whole wheat flour for dusting the board in order to prevent the poori from clinging to the board but don't too much flour as the poori may not puff up.
3. You need to fry one poori at a time on a medium flame. Make sure there is enough oil for deep frying in the pan and the oil is hot enough for frying those pooris. Lightly drizzle the hot oil from the pan over the poori while frying to encourage poori to puff and float above the oil. Turn to the other side for a few minutes and remove the poori to a plate laid with oil absorb paper.