Mix together the flour/atta, rava, baking powder, soda-bi-carb, salt and sugar thoroughly.
Pour in the curd and start making a stiff dough by adding warm water little by little.
Let this dough stand covered for about 15 minutes.
Add the ghee and knead the dough again nicely to make it soft.
Let this stand again covered for an hour.
Divide this dough into 10 small sections, make them into balls.
Flatten out each ball into small puris using a rolling pin.
:- Let the puris be a little thick so that they will puff up. Very thin puris do not puff up.
Heat about 2 cups of oil in a wok/kadai.
Slowly release each puri into the oil from the side of the wok.
Keep tapping slowly on the puri with a ladle so that it would puff up.
When one side changes color, turn it over and let the other side cook.
:- Make sure you turn the puri just once. This way the puris will not absorb too much oil.
Remove the puri from the oil and place on a plate with an absorbant paper.
Repeat the procedure for all the puris one after another.
:- For the best side dish for this puri, check out my recipe for (Potato Saagu.÷