Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles.

The oil should be smoking hot initially. Drop a small piece of dough; if it zips to the top immediately, it’s ready.

Keep your rolled-out discs under a damp cloth until they hit the oil. This prevents a "skin" from forming, which stops them from puffing. 3. The Frying Technique This is where the magic happens.

Once puffed, lower the heat to medium. Fry until they are deep golden brown on both sides. Frying on lower heat at the end "sets" the crispiness. 4. Cooling and Storing

As soon as you drop a puri in, gently press it down with a slotted spoon. This encourages it to swell into a ball.

Blend fresh mint, coriander, green chilies, ginger, and lemon juice. Mix with cold water, black salt, and a generous amount of Hing (asafetida) for that authentic street zing.