Goba Puri

1. Mix all the ingredients. Knead to a semi soft dough.
2. Divide into 50 equal portions. Shape into even sized balls. Flatten each ball to make a thick, round puri. Press the thumb in the centre (makes 50) or roll into thin puris and prick all over (makes 80-100). Repeat for all the portions.
3. On a medium flame, heat oil in a frying pan. Deep-fry a few puris till light golden brown in colour. Cook well on both the sides and from inside.
4. Remove, drain and put the puris on an absorbent paper. Cool and store in an airtight container.