Puri (Fried unleavened bread)

Accompaniments:
1) Potato Gravy Dish (North Indian)
2) Dry Potato Dish (South Indian)
3) Dal
4) Pithla
5) Mint/Coriander Chutney

Ingredients
Whole Wheat Flour - 1 cup
Semolina (Fine Rava) - 1 tablespoon
Oil - 1 teaspoon
Salt - to taste
Cold Water - as needed

For rolling:
A little cooking oil to glaze/spread-on the rolling bench

For Frying:
Cooking oil in a pan

Step 1: Prep:
Making the Dough:
Take the whole wheat flour, semolina and salt in a mixing bowl. Add water as needed and knead into a soft dough. Once kneaded add the oil and knead a little more. I tend to bounce the dough in the mixing bowl to ensure that the kneading is uniform. Cover with a moist tissue/cloth and keep aside.
After about 15 minutes to half hour, make small sized balls from the dough.

Step 2: Frying:
Take oil in a deep fryer/frying pan/kadai. Heat the oil in medium flame.
Take a rolling bench and pin. Glaze the rolling bench with a little oil. (This step can be repeated as needed when you roll out the puri's). Using the rolling pin roll out each ball into round that is saucer sized.
Now the puris are ready to be fried. The puris should puff out and be fried in medium heat until golden.

Note to Self:
1) Frying puris in high flame will leave red puffy puri on the outside that is uncooked on the inside. So fry in medium flame only.
2) Puris originally were made from all purpose flour. However to slightly enhance the health quotient, I have used whole wheat flour. If you choose to go the traditional way, simply replace the whole wheat flour in the recipe above, with all purpose flour.

Correction Notes: Everyone makes a cooking blunder!!
If you add too much water while making the dough, just add more flour as needed to get the required dough consistency.