Popularly eaten with tea and coffee, the delight of these puris lies in the taste.
- Mix well, all the ingredients. Knead to a semi stiff dough. Divide it into 30 equal portions. Roll out into small rounds (puris). Prick the surface all over, with a fork.
- On a medium flame, heat oil in a frying pan.
- Deep-fry puris till golden brown in colour on both the sides. Drain and keep them on an absorbent paper.Cool. Store in an airtight container.
- Proportion of ghee and water depends on individual liking for crisp or crunchy puris.