Mix together 1 cup wheat flour, 1 tbsp semolina (sooji/rawa), 1/2 tsp carom seeds (ajwain), salt and red chili powder to taste. Use water to knead into a dough that is harder than a chapati/roti dough but soft enough to roll with no cracks at the edges. Heat oil in a pan for frying. Divide the dough into 1" big equal parts. Take one part at a time and roll between your palms and press firmly. Roll on a rolling board to make a circle that is just about 2 mm thick and deep fry. After releasing the Puri in oil, it will puff up in a few seconds. Then flip to the other side and fry till you get a golden brown color. Remove from the oil and place on a paper towel to drain excess oil. Serve hot with pickle or ketchup.
(All ingredients re underlined)
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