Instructions: Serves 6-8
Cooking time, 10-15 seconds per batch

Rub the flour and ghee together. Add enough warm water to make a soft dough.

Divide the dough into small brazilnut-sized pieces. Flatten each piece between your palms and roll out on a floured board to small, fairly thin round shapes. Spread out on a clean tea towel.

Deep fry immediately in hot oil, turning once. The purees would normally blow up into a ball as soon as they are put into hot oil, but if they dont, just fry them until they are lightly brown on both sides.

NOTES : When purees are served to guests, they inevitably feel special. The reason for this is the time and patience it takes to roll out each individual puree to a perfect round. They are very versatile as they can be served with any curry dish and are often served with shrikhand as a sweet dish.

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