Most liked by my grand children, sons and daughter in lows. Fried puris can be stored in refrigerator for more then a week  in a tight container. Be careful not burn oneself while deep frying. Can be served with mango pickle or chundo.

Salt: it varies a lot In saltiness depending on the brand  so always taste the flour mixture for saltiness according to your taste.  Same with chilli powder add according to your taste.

Method:

Either, place all dry ingredients and 1/2 cup of oil in food processor using dough blade, mix for for 2 minutes or mix all dry ingredients and oil in a large bowl with hand.

Add water little by little all around the flour in food processor or in a bowl, and mix  till it it forms a tough dough.

Remove the dough from the food processor and knead it till it is homogenized and smooth.

Cut the dough into approximately 45 marble size pieces.

Squeeze each piece between palms to form a smooth ball then press it flat, keep it covered.

Roll each piece into a mini pizza 2 mm in thickness.

Roll them all before frying and cover them to avoid drying.

Pour oil in to a deep frying pan (like a small wok) approximately 1/2 full heat it on medium high heat.

To check the temperature of oil put a pinch of dough in the hot oil, it should come up immediately.

Slide the top part of puri inside the hot oil from the side of wok. Press puri lightly to make it pop  turn it and let it cook for 2 seconds. remove from the oil and continue frying the rest of puris.