Puris

Combine 2 cups of whole wheat flour (atta) and a pinch of salt in a large mixing bowl, then gradually add water a little at a time while mixing until a stiff, smooth dough forms.

Knead the dough firmly on a lightly floured surface for about 8 minutes until it is smooth, firm, and not sticky. Cover the dough with a damp cloth and let it rest.

Divide the rested dough into small, equal-sized balls, roughly the size of a golf ball, rolling each piece smoothly between your palms.

On a lightly oiled surface, roll each dough ball into a thin, even disc approximately 4 to 5 inches in diameter, taking care not to tear the edges.

Pour enough oil into a deep, heavy-bottomed pan or wok to allow the puris to float freely, then heat the oil over medium-high heat to approximately 375°F (190°C).

Carefully slide one puri at a time into the hot oil and gently press it down with the back of a slotted spoon to encourage it to puff up into a hollow, golden sphere.

Flip the puri once and fry for an additional 20 to 30 seconds until both sides are lightly golden, then remove it with a slotted spoon and drain on paper towels.

Continue frying the remaining puris in batches, monitoring the oil temperature between batches. Serve immediately while hot and puffed.