Make moderately stiff dough by adding water in it. Dough must be moderately stiff to make properly puffed puri. Therefore, water should be added gradually rather than adding lot of water at once.
Grease the dough with oil, cover it with damp muslin cloth and keep aside for 10 minutes.
After 10 minutes, grease your palms with oil, punch and deflate your dough by turning, folding and pushing down with the heels of your hand and the back of the fingers. This process will balance the extensibility and elasticity of your dough.
Make 1.5 inch size balls from the dough. Grease the balls with oil and roll in 4 inch size puri.
Heat oil in a karahi to fuming point and deep fry your puri in it from both the sides by turning the puri once.
Wonderful, crispy, puffed puri are ready to serve hot with kheer, vegetables, pickle, raita, chutney and halwa.
Dough must be moderately stiff to make properly puffed puri. If your dough will be soft, then the puri will not puff. If your dough will be very stiff, your puri may break during frying.
Do not stir or turn puri again and again, otherwise your puri may perforate and will not puff.