Knead dough 5 minutes on a lightly oiled surface, with a little oil rubbed into hands to prevent them from sticking, until dough is soft and pliable. Cover with plastic wrap and let rest 10 minutes.
Dust balls with flour and cover with a damp cloth.
Roll each ball out to a 3-inch round, keeping unrolled balls and finished rounds covered with a cloth. Fry poori one at a time, turning over once, for 30-60 seconds. Keep patting top of poories gently with a slotted spoon as they cook in order to make them puff up. Serve at once.