| 1 |
Knead flour with water
into slightly sticky dough. |
| 2 |
Rest and cover loosely
for 15 minutes. |
| 3 |
Break off golf ball-sized
pieces. |
| 4 |
Dip in the flour, and roll
out as Tortilla or Roti. |
| 5 |
Heat the oil in wok or
Karahi. |
| 6 |
Deep fry puri until slightly
brown. (To puff Puri, press down puris
lightly into the oil when frying.) |
| 7 |
Drain excessive oil and
serve hot with any curried vegetable
especially Chana. |
