400 g plain/wholemeal flour (sifted)
120 ml cold water
250 g melted ghee/500 ml oil (for deep-frying)

How to cook:
  1. Combine flour with sufficient cold water to make a pliable dough.
  2. Knead dough lightly until smooth. Cover with a damp cloth for 1 hour.
  3. Then knead until the dough does not stick to the hands.
  4. Form small egg-sized balls. Roll out dough balls on a floured board to the size of a small saucer.
  5. Heat ghee in a deep-frying pan. Put one puri in at a time. With a flat spoon, press the puri gently until it puffs out.
  6. Turn puri over and cook the other side until pale golden.
  7. Drain well on a paper towel.
To serve:
Serve hot with potato chutney, chilli chutney and dhal curry.
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