Add all dry ingredients and a teaspoon of oil in a bowl. Mix well.

Knead a tight dough using either warm milk or water. Add water slowly while kneading.

Cover and keep aside for at least half an hour.

Knead well. Make small balls and roll into discs. Adjust the size of puris as per the requirement.

Discs should not be too thick or too thin. If rolled very thin, the puris might turn hard.

You can also make a big chapati and use a cookie cutter to make small circular discs.

Heat oil in a pan on medium heat. Test if it's hot by putting a little piece of dough in the oil. If it floats, then it means the oil is ready to fry puris.

Gently, add puris to the oil. Let them slide from the edge of the pan into oil. Oil should not be too hot otherwise puris will not be cooked from inside. Using skimmer/ strainer press the edges of the puri to help it puff. Flip a couple of times.

Take the puri out when it is nicely puffed and turns golden brown. Put it on a paper towel to get rid of excess oil.

Serve hot with any curry or Shrikhand.