By Nisha Katona
This is my workaday recipe for puris given a slight twist. Puris are traditionally made at home with wholemeal/whole wheat flour (chapati atta), but some restaurants and street food vendors use plain/all-purpose flour (maida). They are just as tasty, and seem to absorb a little less oil when frying. Crisp, soft and fluffy, these breads are a delicious accompaniment to any of the curries in this book.