Combine dry ingredients together. Mix in the oil and slowly add enough water to form a soft, yet firm dough. Take pieces of dough a bit larger than a walnut. Roll out to 2mm in thickness.
Carefully heat oil in a large pot or wok for deep frying. Continue to roll out dough to make each puri. To check the correct temperature of the oil, drop a pebble-sized piece of dough into oil. It should rise instantly.
Using tongs, fry each puri until it is cooked on the bottom, then turn over. Ideally, it will puff up like a balloon, but this is not essential. Once cooked, remove and drain on a paper towel.
- 450g chapatti flour
- 1/2 tsp salt
- 250-300ml lukewarm water
- 2 Tbsp oil
- Ajwain, to taste (found in Indian shops)
- Oil for deep frying