Puris

Ingredients

• 250gms wholemeal flour or sifted chapatti flour
• Pinch of salt
• 3 tbsp vegetable oil
• 120mls water
• Oil for deep frying

Steps

1. Put the sifted flour, salt and vegetable oil into a bowl and mix roughly with a spoon. Work in the water gradually, a little at a time, to bring the dough together. Knead it with your fingers into a smooth, pliable ball, cover with cling film and leave to rest for 15 minutes or so.
2. Knead again, then make equal balls of dough, giving about 15-17 portions. Flatten a ball, rub it with a little oil and roll to an 8cm disc. Get the deep-frying oil hot in a kadhai or wok.
3. Lower a puri into the oil to deep-fry; it will sink before gradually coming up to the surface. Press gently with a slotted spoon until puffed, turn it over and cook for 2-3 seconds. Lift out onto kitchen paper to drain as the rest are made. Serve warm alongside potato curry or another curry of your choice.