Drain them on a paper towel. Fry all the poori same way. You can store fried puri/poori up to one month in a air tight container. They will puff up as soon as you add them to the oil. Nudge the poori with the frying spoon so that they puff up. Now flip them by frying spoon. Continue to fry them until golden brown in colour. Slide the 2 to 4 puri at a time in the oil. Fry them over low to medium hot flame. Heat oil for deep frying in a pan.The oil should be medium hot. Raw Puri/Poori for Pani puri/Golgappa/Puchka. Just deep fry them and your golgappas are ready.