Sift the flour and salt into a large mixing bowl. Add the 2 tbsp oil, then add sufficient water to make semi-tough dough.

Tip the dough onto a lightly floured surface and knead for 8-10 minutes until smooth.

Place in an oiled bowl and cover with oiled clear film. Leave for 30 minutes.

Place the dough onto the floured surface. Divide into 12 equal pieces. Keeping the rest of the dough covered, roll one piece into a 5 inch round.

Repeat with the remaining dough.

Stack the pooris, layered between clean film to keep them moist.

Pour the oil in a big deep frying pan. Heat the oil to 180 degree Celsius/350 degree Fahrenheit.

Now lift one poori and gently slide them through the sides of the pan into the oil (be careful not to dip your fingers); it will sink but will then return to the surface and begin to sizzle.

Gently press the poori into the oil. It will puff up. Turn the poori over after a few seconds and allow it to cook for a further 20-30 seconds.

Remove the poori from the pan and pat dry with kitchen paper.

Serve warm.