Ingredients:
400 g plain/wholemeal flour (sifted)
120 ml cold water
250 g melted ghee/500 ml oil (for deep-frying)
How to cook:
- Combine flour with sufficient cold water to make a pliable dough.
- Knead dough lightly until smooth. Cover with a damp cloth for 1 hour.
- Then knead until the dough does not stick to the hands.
- Form small egg-sized balls. Roll out dough balls on a floured board to the size of a small saucer.
- 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.
- Turn puri over and cook the other side until pale golden.
- Drain well on a paper towel.
To serve:
Serve hot with potato chutney, chilli chutney and dhal curry.
