In a large bowl, add flour, salt and 1-2 tablespoons of oil. Mix well, then slowly add some lukewarm water, starting with a 1/4 cup, and adding a few tablespoons at a time (up to 1/2 cup), until a dough forms.

Cover with a dish towel and set aside for at least 20 minutes.

When ready to make the puri, knead the dough for a few minutes. Then divide it into 5-6 equal-sized portions.

Take one at a time and use a rolling pin spread out in a circle.

Heat oil on medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot.

Test if oil is hot by adding a little piece of dough. If it bubbles and floats to the top the oil is ready.

Once the oil is hot, add the rolled puri into the oil, and immerse it into the hot oil to deep fry. The oil must be hot for the puri to puff, else your puri may be hard.

Once the puri puffs up, turn and fry for another 10 seconds until golden brown.

Remove and strain using a slotted spoon or strainer to drip off the excess oil.

Transfer to a plate lined with a paper towel to drain off any excess oil.

Serve immediately.