Start kneading the dough by mixing the ingredients. If the dough is too dry, add a little water, but be cautious as you don't want it to be too wet. You want to achieve a smooth, pliable dough.

Divide the dough into small, equal-sized portions and roll them into balls.

Take a ball of dough and place it on a clean surface. Gently press it with your fingers to flatten it. Note: You can use plastic bag to roll the puri.

Roll out the flattened ball into a puri using a rolling pin, without tearing the dough. The puri should not be too thin or too thick, roll it to a medium thickness.

Once the oil is hot, carefully slide the rolled puri into the hot oil. Fry until it puffs up and turns golden brown on both sides.

Use a slotted spoon to remove the puri from the oil and place it on a plate lined with paper towels to absorb any excess oil.