- Place the semolina, whole wheat flour and a pinch of baking soda in a mixing bowl or wide plate. Mix well with your hands.
- Add the water a little at a time, kneading as you go. The dough should come together and feel firm rather than soft or sticky. Knead until smooth and well combined.
- Lightly oil the dough and place it in an oiled bowl. Cover and rest for 15–20 minutes.
- Divide the dough into small, even portions of approximately 5g each. Roll each portion into a small ball.
Lightly dust the balls with flour and flatten them. Using a rolling pin, roll each one into a very thin, even disc. Keep the rolled puris covered with a slightly damp tea towel while you work to prevent them from drying out.
- Heat enough canola oil for deep-frying in a deep, heavy-based pan over medium-high heat. The oil should be hot enough that a small piece of dough rises to the surface and begins to bubble immediately.
- Carefully add 2–3 puris to the hot oil, depending on the size of your pan. Using a slotted spoon, gently press each puri under the oil for a few seconds. This will encourage them to puff up. Once puffed, gently turn the puris and fry, turning them a few times, until they are crisp and evenly golden.
- Remove the puris with a slotted spoon and drain on a plate lined with paper towels. Allow them to cool completely before serving.
To Serve
Gently crack a small hole in the top of each puri and fill with your choice of spiced potato, chickpeas, chutneys and chilled pani (flavoured water).
Enjoy!
