In a large bowl, add flour and all spices and mix well.Add in 3-4 tablespoons of oil and mix till it forms a crumbly dough.
Add the lemon juice, and mix well.
Slowly add some lukewarm water, starting with a 1/4 cup, and adding a few tablespoons at a time (up to 1/2 cup), until a dough forms.Knead the dough until it is smooth, and has no cracks.
Cover with a dish towel and set aside for at least 15 minutes.
Roll out the Puris
When ready to make the puri, knead the dough for a few minutes. Then divide it into 8-10 equal-sized portions.Take one at a time and, and roll it out into a circle using a rolling pin. Use a little flour if it starts to stick to the work surface. Make sure to dust off any excess flour before frying.
Fry the Puris
Heat oil on medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot.
Test if oil is hot by adding a little piece of dough. If it bubbles and floats to the top the oil is ready.
Once the oil is hot, add the rolled puri into the oil, and immerse it into the hot oil to deep fry. The oil must be hot for the puri to puff, else your puri may be hard.
Once the puri puffs up, turn and fry for another 10 seconds until golden brown.
Remove and strain using a slotted spoon or strainer to drip off the excess oil. Transfer to a plate lined with a paper towel to drain off any excess oil.
Serve immediately, enjoy with raita/ pickle and hot cup of chai
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