- 2 ⅔ cups All purpose flour
- 1 cup Chickpea flour
- 150 milliliters Luke warm water
- Vegetable oil, Enough for deep frying
1. Mix the all-purpose flour with the chickpea flour. Add the water and knead into a stiff dough. This can also be done with a kitchen blender or a dough hook. Cover with cling wrap and set aside for 20 minutes to 1 hour.
2. After resting, knead the dough again and divide into 12 equal sized balls. Roll each of these dough balls out to about 1mm thick.
3. Add the oil to a heavy bottom pan or wok, and heat to about 180℃. When the oil is to temperature add a puri. After it had risen to the top, gently push it down with the back of a spoon or ladle to keep it submerged in the hot oil until it puffs up. This should happen after about 5 to 10 seconds. Turn over and cook the other side until lightly golden. Remove the puri and drain on kitchen paper or a wire rack. Add the next puri and repeat the process. Each puri should only take about 15 to 20 seconds to make.