Puri Deep Fried Indian Bread

In a large bowl, whisk together the whole wheat flour, semolina, and salt. The semolina helps the puri stay puffed for a longer time.

Drizzle in one teaspoon of oil and rub it into the flour with your fingertips until the mixture feels slightly crumbly.

Gradually add water and knead into a smooth but very firm and stiff dough. A stiff dough is essential to prevent the puri from absorbing too much oil while frying.

Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.

After resting, knead the dough briefly again and divide it into small, equal-sized balls (roughly the size of a golf ball).

Grease your rolling surface and rolling pin with a drop of oil. Roll each ball into a 3 to 4-inch circle of even thickness. Avoid using dry flour for dusting as it will burn and blacken the frying oil.

Heat the frying oil in a deep pan or kadai over medium-high heat. To test if it is ready, drop a small piece of dough; it should sizzle and rise to the top immediately.

Gently slide one rolled puri into the hot oil. As it begins to rise, lightly press the top with a slotted spoon in a circular motion. This pressure encourages the puri to puff up like a balloon.

Once fully puffed, flip the puri and fry the other side until it turns a light golden-brown.

Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and puffed.