Bhatia Puri (Festival Style)

Method

1. 1Mix flour + semolina + ajwain + salt + ghee; rub well.
2. 2Squash and fold with water to firm but pliable dough; rest 15 min.
3. 3Divide into 12 balls; roll into small discs (3 inches).
4. 4Heat 3 tbsp oil in shallow pan; pan-fry each side 40 sec, spooning hot liquid over hot oil on top to puff.
5. 5Drain on rack (not paper for crispness).
6. 6Serve with sabzi, chana or shrikhand.