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Add salt, ghee and water(gradually) to knead the flour into a soft dough. Shape the dough into 12-14 similar sized balls, after 15 minutes. Roll out the balls on a floured surface to make thick circles. Melt ghee in a saucepan and fry the poori one at a time until it turns golden brown; turn to brown the other side also. Serve hot, with potato curry.
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