| 1 | Yield: 16 puris cooking time: 40 minutes |
| 2 | place the flours in a bowl, add enough of the water to make a soft pliable dough. |
| 3 | Add the melted butter, knead until smooth. |
| 4 | Cover the bowl with a damp cloth, leave in a warm place for one hour. |
| 5 | Divide into 16 pieces and, using a little oil on the hands, shape into balls. |
| 6 | Grease the rolling pin and board with oil, roll each ball into a thin pancake. |
| 7 | Heat the ghee until smoking hot, place a puri in the frying pan. |
| 8 | Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up. |
| 9 | Cook until golden. |
| 10 | Drain on absorbent paper, serve as soon as possible. |
| 11 | from how to make good curries by helen lawson |
