To prepare the dough for puri, first, sift the flour in a large bowl. Add salt and semolina in the flour. Mix nicely.
Add 2 tablespoon oil to the flour mixture. Rub and mix using fingers.
Now using 2 tablespoons of water at a time bring the flour together to form a dough.
Make sure not to use too much water. We need firm yet pliable dough. If the dough is on a stiff side do not worry by kneading you can make it soft.
Knead dough for next 5 - 10 minutes, more you need more soft puris would be. The good kneading time is one of the tricks to best puris.
Rub the poori dough with a teaspoon of oil. Cover with a muslin cloth and let it rest for the next 15 - 20 minutes or so.
Now heat oil for frying puris in a deep heavy bottom pan over medium heat.
Divide the dough into small or medium size pieces.
Shape each piece into a round ball by rolling in between your palms. Similarly prepare the balls from remaining dough.
Before rolling out Poori grease rolling pin and surface with a teaspoon of cooking oil.
Roll out one ball at a time into a small and thin circle. The size of the puri should be small to medium. Make sure not to roll it out too thin or thick.
Once the oil is sufficiently hot then test by adding a pinch of dough. If it floats to the surface, the oil is sufficiently hot.
Add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
Turn over when puffed up and fry the poori till golden brown on both sides. Transfer puri to a plate lined with a paper napkin.
Serve Poori hot with aloo ki sabzi.