Use 1 cup of fine semolina (Rava) and only 2 tablespoons of all-purpose flour (Maida).
The key difference between a soft puri and a crispy one is the ratio of to flour. Use 1 cup of fine semolina (Rava) and
Roll the dough out very thin—about 1–2mm. If it’s too thick, it won't puff; if it's too thin, it will tear. If it’s too thick, it won't puff; if
Never stack hot puris! Spread them out on paper towels in a single layer. Let them cool completely—ideally for 2–3 hours—before storing them in an airtight container. This allows any residual moisture to evaporate, ensuring they stay "perfectly crispy." 5. The Fillings (Quick Prep) lower the heat to medium.
Once puffed, lower the heat to medium. Fry until they are deep golden brown on both sides. Frying on lower heat at the end "sets" the crispiness. 4. Cooling and Storing
Use a small round cookie cutter or a bottle cap (about 1.5 to 2 inches) to get uniform circles.