Farsi Puri

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1. 1Step 1: Mix the dry ingredients together by hand.
2. 2Step 2: Add the Ghee and mix it in until the mix resembles breadcrumbs. You'll know if you have enough Ghee if the flour comes together when squeezed in your palm.
3. 3Step 3: Add the water and make the dough. Knead the dough for a minute to make sure it is combined well.
4. 4Step 4: Cover it with cling film and let it rest for about 10 minutes.
5. 5Step 5: Cut the dough ball into quarters.
6. 6Step 6: Roll each quarter in a ball and roll each ball into a disc slightly larger than your hand.
7. 7Step 7: Using your finger, spread some ghee over the top of the disc and roll it tightly into a tube.
8. 8Step 8: Cut the tube into 4 pieces about 2.5cm long for thin puri and 5cm for thick puri.
9. 9Step 9: Do the same with each of the quarters.
10. 10Step 10: Roll each of the cut tubes to make a small ball and flatten it.
11. 11Step 11: Roll it into a puri about 15cm in diameter.
12. 12Step 12: Make holes on the surface of the puri using a fork so they don't rise.
13. 13Step 13: As the puri rest, they will shrink and become thicker. If you want thin puri, roll them out again and prick with a fork. If you like them slightly thicker, leave them as they are.
14. 14Step 14: Let them dry out for 20-30 minutes total.
15. 15Step 15: Heat the oil on a medium-low heat.
16. 16Step 16: Fry gently on one side for 30-40 seconds then flip them over. Fry until they are golden in colour or slightly darker.
17. 17Step 17: Remove to a plate with a paper towel.
18. 18Step 18: The puri will crisp up as they cool.