Ingredients
| 1 cup | maida | | 1/2 cup | rice flour | | 1/2 cup | besan | | 1/4 cup | ghee | | 1/2 tsp. | chili powder | | 1/4 tsp. | haldi | | 1/2 tsp. | jeera powder | | 1/2 tsp. | dhania powder | | 2 tsp. | til | | 2 tbsp. | chopped coriander leaves | | Salt, to taste | | Sugar, to taste (optional) | | Ghee, for frying |
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Instructions
Mix all the ingredients and knead into a stiff dough using water. Roll out into a stiff dough using water. Roll out into a big roti. Stamp out into a puri using a wati (katori). Make 3 to 4 cuts in the puri at equal distances but ensure that the cuts do not reach the edges. Join the sides of the puri and gently give a twist. Fry in hot ghee on a low flame. Store the shells in air-tight tins.
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