Once you make the dough (no need of resting time for making poori unlike in case of chapathis), make very small sized balls out of the dough.
Heat enough oil in a frying pan to make the pooris.
Take one dough ball, slightly press with your palms to flatten it, dust with flour on both sides (using the extra flour that we have) and then roll it thinly using a rolling pin by keeping it over a clean, flat surface.
Gently place the flattened dough in hot oil. Press the dough all over with a good quality spatula very gently without breaking the dough, as this helps with puffing of the poori. As the poori puffs up, use a spoon to pour some hot oil over the puffed top surface, which will help with the texture.
As one side of the poori is cooked, gently flip and cook the other side too.
Transfer the cooked poori to a serving dish or aluminium foil lined with paper towel, which will help absorb any excess oil it may have.
Similarly cook all the pooris until the dough is all finished. Serve the poori hot with any of your favorite side dishes, some recommendations will be potato masala for poori, easy potato curry, chana masala (chole masala), tomato fry, onion tomato curry, onion fry etc along with some fresh yogurt or raita (salad with yogurt) and also halwa if you like halwa puri.