1. In a bowl sift the flour and salt.

2. Add 1/2 tablespoon oil and mix and then add the water slowly and knead the mixture to a dough. Take the remaining half tablespoon oil and knead the dough well. Set aside covered for 15 minutes. Kneading the dough well builds gluten which makes the puris elastic and not break while puffing up.

3. Divide the dough to 12 portions and make smooth round balls.

4. Dust your surface with flour and roll the balls to 3 inch diameter circles.Dust off excess flour.

5. Heat the oil to 375 degrees F or on high heat, do not let your oil smoke. Gently drop each puri into the oil and gently keep tapping the surface of the puri until it rises up, about half a minute.

6. Flip and let it cook on the other side. The surface will be light golden browned, that is when each side is cooked. Repeat for all the rolled out puris and transfer onto a paper towel to absorb excess oil and serve.Do not add excess water to the puri dough or they will absorb too much oil while frying,it will take between 1/3 cup to less than 1/2 cup water for 1 cup of flour.Tapping the puris after dropping them in will help the puri puff up.Make sure the pan you use for frying is wide enough, Puris require at least 1 inch space all around the kadai for them to properly puff up.If the puri is turning brown too quickly before puffing, turn down the heat for a few seconds and adjust as per the browning time. Serve with Chole Curry. A teaspoon of fine sooji can be added for the Puris to hold shape for a longer time.