All purpose flour - 2 1/2 cup,
Semolina (Suji/Rava) - 1/4 cup,
Gram flour - 2 tbsp,
Salt - to taste,
Warm oil - 5-6 tbsp,
Cumin seeds - 1 tbsp,
Carom seeds - 1/4 tsp,
Black pepper - 1 tsp,
Warm water - 3/4 cup,
Oil - for deep fry,
Chat masala - 1/2 tsp.
Slightly crush cumin seeds, carom seeds and black pepper in mortar & pestle.
In a mixing bowl, add all purpose flour followed by semolina, gram flour, crushed black pepper, carom seeds and cumin seeds mixture.
Now add oil and mix well. Quantity of oil should be enough.
Add warm water gradually and form semi stiff dough. Cover dough with damp cloth and let it rest for 10 - 15 minutes.
Take small portion from the dough and roll out in round shape. Prick a fork all over on rolled roundel.
To get equal size, cut with a jar lid or cutter. Remove excess and reuse.
Remove in paper towel, sprinkle some chat masala and let them come to room temperature. Store in airtight container up to 22- 25 days.
Quantity of Water may vary on quality of flour.
For flaky puri, roll little thick.
Adjust the amount of of black pepper, carom seeds and cumin seeds as per taste.