Mix all the ingredients except water.
Slowly add in water and knead it in to a hard dough.
Cover it with a wet cloth for 20 minutes and then store it in the refrigerator.
When ready to eat, divide dough into small balls and roll it in to round pieces with approximately 12-cm diameter.
Heat oil in a wok and deep-fry the puris till they fluff up and turn golden yellow.
Drain and serve hot with any pickle or chutney of your choice.
Recipe from www.chefmilind.com |
