Whole Wheat Flour – 1 cup
Warm water – 1/3 cup
Oil / Ghee – 3 / 4 tsp.
Oil / Ghee – for frying
Salt – pinch
In a paat, make a semi-soft dough with the whole-wheat flour, oil and water.
Keep the dough covered with a damp cloth for ½ hour.
Divide the dough into 6 equal portions.
Flatten each portion and with a rolling pin, roll out each portion into a 5 – inch pan-cake, using a little wheat flour to do so.
Heat the oil for frying on a medium flame. When hot, add Puris (one at a time) and with a kanch (perforated frying spoon), lightly press down the Puris in the kadai, doing this will puff up the Puris. The Puris will puff up only when the oil is quite hot.
Fry on both sides till they turn golden brown.
Remove and drain off excess oil. Puris should be served hot and puffed up.