Puri

Combine the whole-wheat flour, plain white flour, and fine semolina in a large mixing bowl, then add the salt and mix thoroughly to distribute all dry ingredients evenly.

Add one tablespoon of vegetable oil to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs, ensuring the fat is fully incorporated before adding any liquid.

Gradually add small amounts of water and bring the dough together, kneading firmly until a smooth, stiff but pliable dough forms — the dough should be firmer than chapati dough to withstand deep frying.

Cover the dough with a damp cloth or plastic wrap and allow it to rest at room temperature to relax the gluten and make rolling easier.

Divide the rested dough into small equal portions, roughly the size of a golf ball, rolling each portion between your palms into a smooth ball without any cracks.

Roll each dough ball out on a lightly oiled surface — avoiding flour to prevent burning in the oil — into a thin, even round approximately 10–12 cm in diameter.

Heat approximately 500ml of vegetable oil in a deep, heavy-bottomed pan or wok over medium-high heat until the oil reaches around 180°C (350°F), testing readiness by dropping in a small piece of dough which should rise immediately to the surface.

Carefully slide one puri at a time into the hot oil and immediately use the back of a slotted spoon to gently press it down in a circular motion, encouraging it to puff up fully.

Flip the puri once it has puffed and turned golden on the underside, cooking the second side for a further 20–30 seconds until evenly golden and crisp.

Remove the cooked puri with a slotted spoon, allowing excess oil to drain briefly, and serve immediately while still puffed and hot alongside your chosen accompaniment.