100 g/4 oz/1 cup wholemeal (wholewheat)
100 g/4 oz/1 cup plain (all-purpose) flour
2.5 ml/0.5 tsp salt
25 g/1 oz/2 tbsp butter or margarine, melted
150 ml water
Oil for deep-frying
Mix together the flours and salt and
make a well in the centre. Pour in the butter or margarine. Gradually
add the water, mixing to a firm dough. Knead for 5–10 minutes, then
cover with a damp cloth and leave to stand for 15 minutes.
Divide the dough into eight and roll each one into a thin 13 cm/5 in
round. Heat the oil in a large heavy-based frying pan (skillet) and
fry (saute) the puris one or two at a time until they puff up and are
crisp and golden. Drain on kitchen paper (paper towels).