• In a bowl mix all the dry ingredients all-purpose flour, sooji, Salt, Cumin seeds, carom seeds, asafetida, and red chili flakes.
• Add oil to the flour mix and rub with your fingers to mix it well. Add the water little at a time, making into a firm dough.
• Cover the dough and set aside for about 10 minutes or more.
• Divide the dough into about 40 equal parts, and roll them between your palms.
• Roll the puries into 3 inch circles.
• Prick each puri with a fork in 3 to 4 places, this will prevent the puries not to puff while frying.
• Heat the oil in a frying pan on medium heat.
• The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
• Fry few puries at a time, make sure to place just enough puries to cover the oil. Fry them until both sides are a light golden-brown. Take them out over paper towel and repeat the process.

Tips

• Masala Puries can be stored for a couple of months in airtight containers.
• If the puries are cooked on high heat, they will be soft.