Instructions: Add water and vegetable oil to flour. Knead into a dough for 3-4 minutes or until firm. Dough should be of medium consistency, neither too hard nor too soft. Cover and keep at room temperature 15 minutes.

Place oil for deep frying in a heavy skillet and heat to medium.

Make dough into about 10 medium-sized balls. Then, place some wheat flour in a small mixing bowl and, using your hand, flatten the dough ball. On a flat surface, roll the dough out into a small, circular tortilla-like shape about 1/3 inch thick. Repeat until all 20 dough balls are flattened and rolled.

Using a small piece of dough, test oil to see if its ready. If dough remains at bottom of the skillet, the oil needs to be heated more. If dough floats to the surface, the oil is ready. When ready, gently place one puri into oil. Fry bottom by gently pressing on top of dough so that the puri swells. Turn and fry other side. Strain oil before removing puri and placing on paper towel. Continue the same procedure with the other puris. Serve hot.

Helpful hint: It helps to roll out 4-5 puris at a time and then fry them at one time. Remember to turn the heat to low for the oil while rolling out the puris, so as not to overheat it.

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