- 2 cup of Flour
- 1 cup of Water
- Ghee to deep fry
- Mix flour and water to make dough. Knead well till you get uniform dough. Dough should be soft so we can make thin puri.
- Cover the dough with a plate and leave it for a few hours.
- Take a small amount of dough and roll with a rolling pin to make a circle about 2 mm thick and 10 – 12 cm in diameter.
- Roll a few of them first before heating the oil as it doesn’t take too long to cook the puri.
- Heat the oil in a deep pan. There should be enough oil in the pan so the puri will sink. To check if the temperature of the oil is right, put a small amount of dough in the oil. If it raises immediately to the top, it is ready for the puri
- Put the puri in the hot oil and use a basting spoon to press the puri slightly. It will help puri to puff up.
- Once it is cooked put them on a kitchen towel to take out the excess ghee.
- If you want hard crunchy puri, do not stack then on top of each other.
- If you want soft Swari (a type of soft Nepali puri), then stack them on top of each other.
- Server with with any curry or it can be enjoyed with tea.
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