Ingredients

• 1 cup Coarse sooji/Rava
• Around 1/2 cup water
• 1/4 tsp salt
• oil to fry.
• Rice flour or maida/all-purpose flour for dusting

Instructions

1. In a plate or bowl take the rava and add little oil(¼ tsp) and salt. Mix it well before adding water.
2. Now add water little by little until you get the roti consistency.( left with 1 TBSP water) Quantity of the water depends on the rava.
3. Cover it and keep it aside for 10 to 15 minutes.
4. Then grease the hand and knead the dough for 2 to 3 minutes or until you get the soft dough.
5. Now divide the dough into 2 parts.

1. Dip one portion in rice flour or maida ,roll into a thin circle( thin is very important) on a flat surface using a rolling pin.
2. Take a small round shape cookie cutter or small lid or small bowl make the discs, remove the extra dough and we can use it to make puris again by rolling.
3. Heat the oil in a pan to fry the puri on medium high heat.
4. When the oil is hot add the prepared puris, add one by one and don’t add too many puris at once..
5. The number of puris you add depends on the quantity of the oil.
6. The puris puffs up by itself, or You can also press the puris with the perforated ladle/spatula to puff it up.
7. Fry until the puris turns light golden brown on both sides. Remove it using a perforated ladle and transfer it onto a paper towel.
8. Continue the same procedure with remaining dough.

1. Dip the dough (one part) in rice flour or maida, roll it to a circle, no need to make it very thin.
2. Take a fork and poke it all over, we don’t need the puris to puff up for this.
3. You can use the above method to make the round flat puri or take a pizza cutter , cut it into any shape like square, rectangle….
4. And fry it until it turns light golden brown on both sides,
5. Remove it using a perforated ladle and transfer it onto a paper towel..
6. Once the puris are cooled completely store it in a airtight conatainer.
7. Use it to make Pani puri, masal puri and many other chaats.

Notes