|Chapati dough||1 Cup (16 tbs)|
|Salad oil||2 Cup (32 tbs) (for deep frying)|
Prepare chapatie dough.
Roll out pieces of dough on board lightly rubbed with salad oil rather than flour.
In a deep pan at least 6 inches in diameter, pour salad oil to a depth of 1 1/2 inches and heat to 350° on a deep frying thermometer.
Place one puri at a time in the hot oil.
In a few seconds it will bubble up to the surface and start to inflate unevenly like a balloon.
With a slotted spoon, very gently press puri against side or bottom of pan so it will inflate completely.
Turn over and continue cooking until golden brown (about 1 minute).
Remove and drain on paper towels.