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  • Chapatti Flour – 1.5 cups
  • Salt – 1/4 tsp
  • Oil – 1 tbsp
  • Warm Water– 1/2 cup
  • Oil – for deep frying

  • Mix the Flour, Salt and Oil together.
  • Mix well to incorporate all the Oil into the Flour.
  • Add a little Warm Water at a time to form a dough.
  • Option- A food-processor can also be used to make the dough.
  • Once the dough is made, smear a couple of drops of remaining Oil coat it. Oil will help avoid forming a crust.
  • Cover and allow the dough to rest for about half hour or at least 10 minutes.
  • After the rest time, knead the dough once again.
  • Heat Oil for frying the Puris on Low-to-medium heat. Allow it to heat very well.
  • Make balls of the dough (approx table-tennis size balls). Makes 12-15.
  • Take one ball and roll it into a nice, smooth round ball with the palm of your hands.
  • Then press it flat.
  • Roll it out with a rolling pin to form a nice even round discs without using flour.
  • The puris are usually smaller than chapattis and a little thicker (so they can puff up).
  • Once the Oil is nice and hot, gently slide the Puris in from the side.
  • The Puri will settle at the bottom for a few seconds before it come up to float.
  • Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.
  • After a minute or so, flip the Puri and cook on the other side.
  • After another minute, scoop the puri to the side and drain out all the excess oil.
  • Put the done Puri on a paper towel.
  • Serve hot and fresh with Dahiwale Aloo, Chole or Suji ka Halwa.

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