Take all the three ingredients fine rava, flour and salt in a wide bowl. Give a quick mix.

Next include 1/4 cup fo water little by little and knead a stiff dough. Initially it looks like crumble then after kneading it forms stiff dough. Cover it with damp cloth and let it rest for 30 minutes.

After the resting time, knead the dough once again. You can sprinkle little water if you feel the dough as dry. Divide the dough in to 60 marble sized balls and cover them as well with damp cloth.

Next, roll each ball in to thin poori and assemble in a wide tray. Heat a thick bottom wok with enough oil, as it gets heated drop the rolled poori batch by batch. It will puff up immediately.

When the sizzling of oil stops, flip the pooris to cook other side. When pooris turn little brown, remove from oil to drain over kitchen tissue.

Repeat the process with all the rolled pooris. These pooris last longer and retain crispiness if you pack them in air tight plastic cover.

Do not add maida more than mentioned. Because maida makes poori to be soggy not crispy.

It's chiroti rava that keeps the poori crisp for longer.

Kneading the dough stiff is also very important for the good results.

Do not let the dough balls get dry which will make rolling difficult.

If you find difficulty in kneading dough, you can sprinkle very little water but do not add more.

Check oil for the right temperature by dropping a pinch of dough, if it raises to the surface immediately, that is the right time to drop poori for frying.

Keep the flame medium while deep frying.