Recipe Cook Time
Mix atta, potatoes and salt together and knead into stiff dough, with the water. Cover and leave to rest, for at least 30 minutes.
Break the dough into 10-12 pieces, and shape each into round, smooth balls, smearing your hands with some ghee, if it sticks.
Take a ball, and with a rolling pin, roll into a thin round. Roll all the balls, and keep ready for frying.
Heat the ghee in a `kadahi' or frying pan, and when a small piece of dough comes up at once, put the rolled `puri' into the oil.
Press gently with a slotted spoon in the centre, so that it puffs up. Turn it over and fry till a little darker on both sides.
Remove from the fat with the slotted spoon, drain and place on an absorbent paper, before transferring on to a serving dish.