In a bowl put flour, salt, and oil. Mix until it looks crumbly.
Add warm water little by little and knead until you get a smooth but firm dough.
Cover the dough with a kitchen cloth or with plastic wrap and let it rest for 30 minutes.
Then divide the dough into small balls about 4-5cm in diameter approximately. Cover them again with a kitchen cloth.
Roll the balls into a round shape, about 10-11cm in diameter. You can put a little oil to avoid sticking. While rolling, put gentle pressure from the centre to outwards and roll them evenly.
In a frying pan put plenty of oil on medium-high heat. When it is hot, drop one rolled dough.
When it starts to rise push it gently with the back of the spoon. It will be puffed up. Then flip and fry for a few seconds on the other side. Remove and put on a plate with a kitchen towel.
Serve right away with Chana Dal or Dum Aloo.
