- Wheat flour -1 cup
- Fine Semolina (barik rawa) -1 tbsp (optional)
- Salt- a pinch
- Hot oil/mohan- 1 tbsp (optional)
- Water- approx ½ cup (some less more as needed)
- Oil for deep frying- as required
- Wheat flour for rolling- as required
- Combine wheat flour, rawa and salt in bowl or big plate. Pour hot oil on it and mix with spoon.
- Add water little by little as needed and knead a firm dough. It should be stiff than roti/chapati dough.
- Take little oil on your palm and knead the pliable dough.
- Allow to rest this dough for 30 min to 1 hour.
- Knead again and divide the dough in small (around 10-12) equal parts. Make small balls. Roll the dough balls into six inch circles.
- Or roll big circle like chapati. Cut puri with 5-6 inch round cutter or steel bowl or round container lid.
- Meanwhile heat oil in kadhai. To check the right temperature of oil put a small piece of dough. It will float on top immediately, it means oil ready for frying.
- Now drop puri in oil, puri comes on top. Slightly press the puri with slotted ladle/zara. Thus puri puffs up nicely.
- Turn the puri and fry until golden yellow. Drain excess oil. Place puri on paper towel.
- Repeat the process for the remaining dough.
- Serve hot with potato bhaji or shrikhand or Aamras or any as your choice.
- Do not use extra flour for rolling. This flour burns in hot oil.
- Puri should be not thin nor thick. It should be medium.
- While frying oil should be hot enough, otherwise the puris will not puff and will be oily.
- If you are using semolina/rawa in puri dough, then only rest the dough for 1 hour otherwise rest the dough for 20-30 minutes.