Serving size - Approximately 15 to 18 puris
Preparation time - 7 minutes
Cooking time - 20 to 25 minutes
Wheat flour - 2 cups
Ravai - 2 1/2 tbsp
Water - 1 1 /3 cup
Salt - as required
- Mix all the ingredients well into soft dough. The dough should be little tight than chappathi dough. Keep it aside for less than five minutes.
- Roll the dough and cut it to small pieces.
- Make each of the pieces to small balls by circling it between two hands. Then flatten each of the balls using roller pin or puri maker.
- Heat oil in a pan for deep fry.
- Deep fry both sides of all the flattened dough one by one in a high flame to medium flame. The color of the puri should be light brown.
- Puris are ready. Serve it with puri kizhangu or any curries.
- If you are using roller pin, dip the balls in the dry wheat flour or all purpose flour. It won't be sticky while flattening the balls.
- If you are using puri maker, apply oil on both sides of the puri maker. Place the ball shaped dough on the puri maker and press it 2 or 3 times. Remove the flatten dough from the puri maker.