Mahavir Jayanti Recipe - Puri Recipe

Fried, Puffed Whole Wheat Flat Breads
Mix together in a bowl:
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Slowly add about 3/4 cup warm water,
just enough to form a firm dough, and knead till smooth.
Cover, let rest at least 1/2 hour, and knead again briefly.
If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.
Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking.
Fry the puri one at a time, holding them under the oil on the first side until they puff.
Turn and fry till light brown; drain. Serve as soon as possible; these breads are not as good later. Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.
For spicy puris:
When making the dough, add to the dry ingredients pinches of: turmeric hot pepper cumin/coriander powder hing