Heat the oil in a deep saucepan or deep-fat fryer. Meanwhile, put the flour, butter and 65ml/3 fl oz water in a bowl and mix well, then knead into a dough. Add a little extra flour if the dough needs to be firmer. Divide it into 8-10 golf balls. Roll out each ball, on a floured surface, into a small flat disc about 3mm/ ¼ in thick.

To check that the oil is hot enough, chop a trimming from the dough into the oil: if it puffs up the oil ready. Cook the pooris two at a time. Turn them over when they puff up and then, when they turn light brown, which takes about 1 minute, remove them from the oil and place them on a plate with kitchen paper.

Repeat the process until you’ve cooked all of the balls. You can make pooris in advance and warm them in the oven for a couple of minutes before serving.