- Fine Flour : 1/2 kg
- National Salt : 1/2 teaspoon
- Oil : 4 tablespoons
- Warm Water : As required
- Ghee For frying
Knead together the flour, salt, and oil with warm water into a smooth, elastic dough.
Leave the dough to rest for half an hour.
Meanwhile heat the oil in a deep wok and divide the dough into small balls.
Roll the balls out into large rounds and deep fry until the poori parathas are a warm, golden color.