Puri

When i first prepared puri's they dint come out good.
My hubby and me together kneaded the flour for 15 mins to get the dough texture.
This is all because elders told us that, Puri dough should be very tight, otherwise it will absorb oil.
So we added very very less water than needed and made a very tight dough and when we prepared puri's, all edges are broken and they are shapeless.
After experimenting 2 times we came to know that , we need to add enough water to make a stiff dough. :) :)

Ingredients :

Wheat flour : 1cup
salt : 1tsp
water as required

Method :

Mix flour and salt.
Add in water slowly and mix the flour.(Don't add too much water)
The dough should be tight (From which you can make a round shaped puri, without cracking the edges)
Make lemon size balls out of the dough.
Flatten them using rolling pin , and aging don't flat them too thin or too thick.
Put these in oil to deep fry.
After you place them in oil press them down with spatula so they will puff up.
Serve with curry .