Cooking Instructions
- 1
Take a bowl to add atta & suji mix proper add few water knead a tight dough.
- 2
Roll it out using a rolling pin into round-shaped roti with thickness like phulka roti or chapathi (approx 1-2 mm). Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying.
- 3
Make small round puris by cutting it using a round-shaped small lid (approx. 2-2.5 inch diameter)
- 4
Remove extra dough and mix it with the remaining dough. Make puris from the remaining dough.
- 5
Heat oil in a deep frying pan over medium flame for deep frying. When oil is medium hot, take 5-6 puris and slide them gently in oil (do not drop them together – do it one after another). Press each puri a little with spatula (to puff them up). Deep fry them until crispy and light golden brown.
- 6
Remove and place them on a paper napkin to absorb extra oil.
- 7
Serve with jal jeera water and masala
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