Puri (Deep Fried Unleavened Whole Wheat Bread)

Ingredients:
Dough:
Dough from 1.5 cups of whole wheat, made as outlined here. Only modification (optional) is to add 1.5 tsp of coarsely powdered semolina (rava) to the mix, which helps the puri stay crisp longer according to vahrevah.com.
Oil - 2 cups or enough to deep fry
Salt - a pinch (optional)

Method:
Roll out discs of about 6" diameter, same as for chapatis. Use a cookie cutter or a bowl to cut two circular pieces out of the disc. The surrounding remainder of the dough can be mixed in with the next dough ball to repeat the procedure. When you have enough circular pieces, heat the oil in a wok until it starts to smoke. At this point, add salt to the oil (this reduces smoking) and lower the flame to medium. The oil is hot enough at this point that it can fry each puri within 2-3 seconds. Drop in a puri and with a pair of (salad?) tongs, gently dip the puri entirely in the oil so both sides can cook. The longer it is kept in the oil the darker the colour, so if you can't tell within seconds if the puri is cooked, you'll know when it starts to turn brown. Drain excess oil into wok and immediately transfer to a dish lined with paper towels. Serve hot with any variety of vegetable sides or curries (Vegetable kurma, potato curry or potato stew are standard sides)

Modification: Larger (chapati sized) puris are called baturas. These are traditionally served with chana masala.
Author: Shrinkingsodacan