Ingredients

• 1                 lb white flour
• 1/2              tsp freshly ground black pepper
• 1/2              tsp freshly ground cumin
• 1/2              tsp freshly ground ajwan
• 1/2              tsp salt
• 1/4              cup butter
• 1                 cup water
• 6                 cups oil for frying

Instructions

1. In a medium bowl add  the flour, black pepper, cumin, ajwan and salt.
2. Rub in the butter.
3. Make a soft dough using the water.  Knead the dough.  Divide it into 4 quarters.  Cover the dough with plastic wrap.
4. On a floured board, roll out 1 quarter  at a time.  Roll the dough very thin.  (about 14” round).  prick with a fork. Take the 3 inch cookie cutter and cut the rounds.
5. Deep fry in medium to hot oil till light golden in color.  The puris should be crispy.  Drain in a colander.
6. Puris can be stored in an airtight container.

Puris can also be cut in strips or diamonds.

Katori and Cone Puris

Instructions

1. Roll your dough to 1/8″ thickness and 3″ larger than the bowl you are using.  The dough should cover the bowl completely.
2. Grease the katori, place the katori in the centre of the rolled puri and wrap the dough around it.
3.  
4. In the medium hot oil drop the katori wrapped with dough and fry it.
5. Oil will start filling up in the katori, BE CAREFUL.
6. Once brown remove from oil and drain it on paper towel.

Cone Puri

• Roll the dough to 1/8″.  With a 4″ round cookie cutter, cut the rounds.
• Wrap the dough around the come.  Moisten the edge with water and seal the edge.
• Deep fry them.