Puris

Sieve the four into a thali or flat tray and add salt to taste.

Add a little water and knead to make a stiff dough.

Add dash of ghee. Roll out thinly on a large board, with the help of a little dry flour to avoid sticking.

Cut out small round shapes about the size of a lemon with a biscuit cutter or a small kerai.

Deep fry in a hot oil till they rise like little balloons.

When brown, drain and remove.

These puris should remain crisp when cooled.

For the crisp but flat puris used in bhel and sev puri roll the dough out much thinner so that they do not puff up.