Crispy Puri

Ingredients

• 2 cups whole wheat flour
• 1 tsp salt
• 1 tbsp Talna rice bran oil (for dough)
• Water as needed
• 500 ml Talna rice bran oil (for deep frying)

Instructions

1. 1

   Mix flour, salt, and 1 tbsp oil. Rub together until crumbly.

2. 2

   Add water gradually and knead into a stiff dough. Cover and rest for 20 minutes.

3. 3

   Heat Talna oil in a deep kadhai until medium-hot (test: drop a pinch of dough — it should sizzle and rise slowly).

4. 4

   Divide dough into small balls. Roll each into a 4-inch circle.

5. 5

   Slide puri into hot oil. Gently press with a slotted spoon to help it puff.

6. 6

   Flip once when golden. Fry until both sides are done — about 30 seconds each.

7. 7

   Drain on paper towels. Serve hot with aloo sabzi or chole.