Make soft pliable dough using all the ingredients.
Divide into balls about 3.5 inches diameter.
Roll out 8-10 puris at a time, then fry in hot ghee or oil, turning once, till they are light golden-brown on both sides. Drain with a strainer and serve hot with either a spicy vegetables curry, curd or sweetened mango pulp.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.