Instructions

1. Mix flour, semolina and ghee, it should be crumbly. Make semi hard dough using warm water.
2. Divide into 25 balls and cover with a damp cloth, let rest for 20 minutes.
3. Take one ball and knead in your hand to make it smooth, roll a thick puri about 2 1⁄2 inch circle.
4. Make about 6 small slits on the puri with a knife or a peg to prevent puffing.
5. Deep-fry on low heat until the color begins to change on both sides. Remove immediately, drain on a paper towel.
6. Repeat with the remainder. You can fry as many fit in deep-fryer without touching.
7. NOTE: Puris can also be made with 3 C all purpose flour and ½ C semolina and ½ C cornstarch.

Instructions

1. Add ingredients for extra flavor.