Puris

Put the sifted flour, salt, and vegetable oil in a bowl. Roughly mix with a spoon. Now gradually mix in the water, a little at a time, to help bring the dough together. Using your fingers, knead the dough into a ball until smooth and pliable. If the dough is too sticky, add a bit more flour, and if it is too dry, add a touch more water. You should end up with a smooth but firm/stiff dough. Cover with cling film (plastic wrap) and leave to rest for 15 minutes or so.

Knead the dough once again and divide into equal-sized balls. Flatten each ball and rub with a little oil, then roll them out into 3¼-inch disks (not too thin otherwise they won’t puff up).

Heat enough oil in a kadhai or wok for deep-frying (about a third of the way up the pan), and line a large bowl with paper towels. Test the oil is hot enough by dropping a small square of bread into the oil. If it sizzles and browns in 30 seconds, then the oil is ready.