Puri (Gol gappa)

Combine the sooji, maida and water. To start with use 1cup water, gradually increase the water as required to make dough. Knead the dough until it is firm and soft.

Cover the dough with a damp cloth and set aside for about ten minutes. Take two damp kitchen towels, spread one damp towel on plain surface.

Divide the dough into 3 large portions. Keep them covered under a damp cloth. Start working on one portion of dough by rolling as big as possible.

Make sure you dont roll the dough too thick or too thin. Use a cap or a lid/ cookie cutter which is 1 inch in diameter, with sharp edges. Start cutting into smaller puris. Arrange the cut puris under the damp cloth.

Place the puris between the two damp cloths. Remove the excess dough, place them back under the covered cloth with the remaining dough.

Repeat for the rest of the dough.

Heat sufficient oil on medium to high heat in a frying pan. To test the oil, put a small piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.

Start frying the puris with the puri you first rolled. Put one puri in the oil and press or tap lightly. When it puffs turn over and put another puri in the oil. Work on 5 to 6 puris at a time for better results.

Fry the puris until they are golden brown all around by turning a few times. You may adjust the heat as needed while frying.Take the puris out and place over paper towel, so the excess oil is absorbed. Fry all the puris. They should be crisp and puff like a ball. Once the puris have cooled down, store in airtight container.