Wheat flour Red chilli powder Haldi powder Salt Oil
METHOD
In a wide pan, take 4 cups of wheat flour (one cup makes 6 puris). Add one 1 tsp of haldi powder, 1 tsp of chilli powder, 1 tsp of salt and 4 tbsp oil. Add water and mix into a semi-soft dough (slightly firmer than chappati dough).
Make rolls and break them into equally-sized small pieces (this ensure all the puris will be of the same size), then roll them into balls and flatten them between your palms. Then with a rolling pin, roll each one into a small round thin puri. (Note that Gujarati puris are smaller and thinner than North-Indian puris).
Heat oil in a frying pan, and once hot start frying them. (The way to make them fluff up is to gently press each puri with a ladle while in frying.) Flip them a couple of times to ensure both sides are cooked. Then take them out on an absorbent paper (or paper napkin).
Enjoy you puris hot!
(Tip: Although they are perfect for any meal, they go best with kadhi or shrikhand or aam ras or undhiyu or kheer or fruit salad or any potato vegetable.
Gujaratis also often make puris for breakfast. In this case, they are accompanied by Kobi nu Kharyu (semi sauted cabbage and some capsicum), dahi and pickle.
Puris last long and taste great with pickle and dahi, so they are perfect take on picnics or trips. A dry potato vegetable can also be added)
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