In a large bowl or in the bowl of a stand mixer or food processor, mix the flour, oil and salt.
Trickle in the water and knead until a stiff dough forms. If using a food processor or stand mixer, keep it running as you add the water. Don't dump the water all at once. You may need more or less depending on the humidity in your area that day. Add more flour if you end up adding too much water.
Once the dough comes together, roll it into a smooth ball and place it in an airtight container for at least 30 minutes to rest.
Divide the dough into approx 20- 24 balls. You can make bigger or smaller pooris, depending on your preference.
Roll each ball of dough into a circle, about 3-4 inches in diameter. The pooris should not be too thick nor thin-roll them to approx the thickness of a tortilla. Remember, rolling them even is key here.
Heat oil for deep frying in a wok or a kadhai. Heat the oil to 375 degrees-- a frying thermometer or candy thermometer is a great investment. Another way to test the temperature of the oil is to break off a teeny tiny bit of the dough and put it in the frying pan. If it sinks to the bottom and rises immediately, your oil is hot enough. If not, wait. Putting foods in cold oil is a surefire way to make the food suck in all the oil and what you'll get is oil-clogged, limp pooris.
Place a single poori in the center of the wok. Use a spider or a spatula to push down the center of the poori into the oil, gently, until the poori begins to puff up. Once the poori has puffed up fully, flip it and cook about 30 seconds more.
Place on a baking sheet lined with paper towels. Eat rightaway.