Ingredients

1. 500g Chapatis Blédor or Faratha Blédor
2. 50g clarified butter (Mantègue) or ‘Ghee’
3. 250-275ml Water
4. One pinch of salt
5. Vegetable oil for frying

Preparation

1. Mix the flour and salt. Add the clarified butter (ghee) and then the water and knead until a light, soft dough is obtained.
2. Let it rest for 5 minutes and then form small balls of dough, to flatten in thin circles of 5 to 6 cm in diameter.
3. Fry the puris one by one into the boiling oil, gently pressing with a spatula to hold them in the oil.
4. Leave for 1 to 2 minutes. The puris should only be golden.
5. After frying, drain the puris and place them on absorbent paper before serving.