Recipe Cook Time
Mix flour, 2 tbsp oil and salt into a fairly stiff dough with water.
Roll dough very thin, (almost translucent), and cut into 3 cms/1 1/4" rounds with a cutter. Heat oil and over high heat add as many rounds as can come in comfortably.
Lower the heat to low. Fry till golden on both the sides.
Some will puff up, which you can use for gol gappas/paani poorie, and the rest for paapri chaat or sev poorie.
Lift out of oil, drain on absorbent paper.
Serve as paani poori or in papri chaat.