Puri (Or Poori)

Directions

1. 1
   Sift the dry ingredients into a large bowl and return bran in the sieve to the bowl.
2. 2
   Make a hollow in the center and pour in the melted margarine.
3. 3
   Add the water gradually, kneading the mixture, until a firm dough is formed.
4. 4
   Continue to knead for a further 5-10 minutes.
5. 5
   Cover with a damp cloth and leave to stand for 15 minutes.
6. 6
   Divide the dough into 8 pieces and roll each into a thin circle 10-13 cm (4-5 inch) in diameter.
7. 7
   Heat the oil to hot and fry the puris, one at a time.
8. 8
   After a few seconds the puris will puff up.
9. 9
   Press down with a fish slice or the back of a spoon.
10. 10
    When the puris are crisp and golden, remove from the oil and drain on absorbent kitchen papertowel.
11. 11
    Serve hot.
12. 12
    VARIATION: To make coctail puris, break off small pieces of dough and roll into circle 4 cm (1-1/2 inch) in diameter.
13. 13
    As soon as they are cooked, sprinkle with sesame salt or celery salt.