- Puri dough should be made little harder than chapathi dough. This prevents puri from retaining more oil when it is deep fried. Also once dough is prepared, make the puris immediately. They don’t even soak any oil.
- Do not stack the puris one above the other after rolling them (before frying).
- Prepare puri dough with milk instead of water if you want puri’s last for longer time.
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