In a large bowl, combine flour and salt. Then add 1 tsp of ghee and incorporate the ghee into the flour using your fingers. Break up any large clumps of ghee to ensure even distribution.

Form the dough using small amounts of water at a time. The dough should be medium firm. You do not want a dry or crumbly dough or a wet dough. Form the dough into a log and spread the remaining ½ tsp of ghee on the outside of the dough. Cover and let rest for 15 to 30 minutes. Divide the dough into half, then divide each half into half, and then each section into six parts to reach 24 equal sections.

Roll each section into a ball and flatten between the palms to form a puck.

Evenly roll each puck into a 3.5” circle using the roll and rotate technique (see video). You can roll out all the puris before you begin frying. Be sure to keep them covered to prevent the dough from drying out.

Heat the oil in a stable heavy-bottomed pot to approximately 375°F to 400°F. Test by dropping a small amount of dough into the oil. It should bubble up and rise to the top immediately.

Add the puri to the hot oil, and gently press on top of the puri with the flat side of the spider (see video). This will help the puri puff up. Cook for about 10 to 15 seconds on the first side and flip. Cook for 15 to 20 seconds on the second side. Remove from oil and serve.