Spread a large, clean cotton cloth in the counter top. I use a cotton veshti.
Make small balls (as big as key limand place it between 2 parchment paper. You can also use a thick plastic sheet and grease it to shape the thattai.
Use your fingers initially to flatten and then using a flat bowl or your palm flatten it entirely to form a thin disc.
Place the shaped thattai on the cotton cloth.
Do the same with the rest of the dough and leave them on them cloth until they are ready to fry. Doing this ensures that all the excess moisture is dried from the thattai, that results in crispy thattai.
Prick few holes on the thattai with a fork. This ensures that the Thattai does not puff up when frying.
In the meantime, heat oil in a wide pan. Once the oil is heated through, lower the heat to low. Slowly slide the shaped and dried thattai into the oil.
Depending on the size of the pan, you can fry 3 to 4 thattai at the same time.
Slightly increase the heat and fry them until light brown. Remove it on a paper towel and then transfer it to a container. Repeat the same for the rest of the dough.
Once cooled completely, store them in an air tight container.