Puri

Method

1. 1 Knead the atta flour with salt, ghee butter, and water until it forms a firm dough, harder than chapati dough.
2. 2 Cover tightly and let the dough rest for 20 minutes.
3. 3 Divide the dough into small pieces, roll them into circles about 2 mm thick, and instead of sprinkling with dry flour, lightly grease them with oil.
4. 4 Heat the oil until very hot, drop the dough into it, and press gently and repeatedly until the dough puffs up into a round shape.
5. 5 Fry each side for 30 seconds until lightly golden, then remove, drain, and eat immediately while still puffed up.

With an appliance

• Air fryer 44 min

  Replace steps 4 and 5: spray oil on both sides of the puri, fry at 200 degrees for 6 minutes, flip at the 3rd minute; gently press the puri while hot to allow it to puff up, then remove immediately.