6 oz flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cumin powder
1 tablespoon butter/ghee
4 oz water
4 oz milk
In a deep dish, place flour, baking powder, baking powder, cumin, and butter. In a small pan, bring water and milk to a boil. Gradually pour some of the liquid into the flour mixture, and with a spoon stir together to make a rough mass. Gather the dough together with your fingers, and if it is too dry add more of the liquid as necessary. Knead to form a smooth and silky dough. Leave to rest for 30 minutes.
Roll out dough to 1/8″ thickness, and with a round cutter, cut out puris.
In a deep saucepan, fill oil about halfway and heat up the oil over medium-high heat. Once it is hot, put in a puri and with the tip of the spoon, lightly press it under the oil. Be careful not to press too hard, or you will puncture the puri and oil will enter, preventing it from puffing up.
Once it has puffed up, turn it over and remove it after about 20-30 seconds into a colander. Place on a plate lined with a paper towel.