Ingredients
Whole wheat flour - 1/2 kg
Ghee or Oil - 12 tablespoon
Salt - 1/2 teaspoon
Water - 260 to 320 ml
Ghee or Oil - For deep frying.
Method:
Mix flour, ghee and salt. Add cold water gradually.
Knead to a hard dough consistency, set aside covered with a damp cloth for about two hours.
Knead once again with a little oil on your fingers.
Have a tablespoon of melted ghee or oil for rolling out the puries.
With greased fingertips shape into big walnut – sized balls. Flatten and apply a little melted ghee again to roll out into 6 to 5 1/2 cm (2 1/2″ to 3″) diameter rounds.
May dust with dry whole wheat flour if it is easier, brushing off dry flour before frying.
Deep fry and turn over, pressing down with a perforated flat draining spoon to puff up the puries (by allowing the hot air inside the puries to expand).
The cooked puries should be golden in colour.
