2. Divide the dough into small balls and roll them out into small round discs, which you may call puri. 3. Deep fry each puri separately and remove when the luchi is creamish in colour. Serve hot.

Mix the flour well with little oil and salt. Add sufficient water and knead the dough. 4. Divide the dough proportionately into several pieces. Stuff the filling in every pieces of dough and roll into ...