Take out maida in nay big utensil. Also add semolina, salt, carom seeds and oil into it. Mix all ingredients nicely. With help of lukewarm water knead soft dough (for kneading this much quantity of flour we need ½ cup water). Keep it aside for ½ hour so that it gets fermented and becomes puffy.
After ½ hour grease your hands with some oil and knead the dough again. Now make small balls from it. With this much quantity of dough we can make 16-18 balls. Roll the balls giving them round shape and press them slightly.
Take oil in a pan and place it on flame for heating. Take one ball and roll it into poori with 2-2.5 inch diameter. Roll the pooris corners so that they don’t get thin from the center. Roll 6-8 pooris.
Check whether oil is hot or not. For this place little amount of dough in oil, it should float on the surface immediately. Oil is hot, for frying nagori poori oil should be medium hot. Gently place nagori poori in pan and fry on medium flame. Fry 3-4 pooris or as many as possible at a time. Press with a ladle and fry until it turns golden brown from both sides. Take out the fried pooris in a plate with absorbent paper. Like wise fry all pooris.
Serve crusty nagori poori with aloo masala sabzi and sooji halwa and enjoy eating.
For making crusty and puffy pooris, ferment the dough for ½ hour.
While rolling the poori make sure it is even from all sides and doesn’t get thin from center.
Make sure oil is medium hot for frying pooris and fry on medium-low flame until they turn golden brown in color.