Step 1

Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.

Step 2

Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.

Step 3

Knead the wheatflour mix by adding water little by little until a stiff dough forms.

Step 4

Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.

Step 5

Cover the discs with a damp cloth.

Step 6

Heat the 3 cups of oil in a deep karahi or wok until it is very hot, but not so hot that it gives off fumes.

Step 7

Slide a single disc into the oil. It will rise up in a couple of seconds. Press down on it until it puffs up, then turn it over. Fry for a few seconds more and remove onto absorbent paper. Repeat with all the other discs. The pooris are now ready to be served with your favorite curry or halwa.