Add 1/2 cup of water to begin kneading the dough. Try bringing all the flour together. Now if you need, add a tablespoon of water at a time. You might require around 4 tablespoons of water. The quantity of water will depend on the flour you use. So practice caution here.

Bring everything together, and knead a very tight dough.

Cover and allow the dough to rest for 15-20 minutes.

After the dough has rested for mentioned time, divide the dough in strawberry sized portions.

Roll and press each dough ball.

While you are rolling the balls, put enough oil in a wok/kadhai on medium to slow flame.

Using a rolling pin or puri/tortilla press roll each ball into a small cookie sized puri.

Keep stacking them on a side.

Once you have rolled enough puris, begin frying them.

Carefully, place 4-5 puris in oil and fry them on gentle heat until golden brown on both the sides.

Remove and drain on absorbent paper.

Repeat until you have finished rolling and frying all the puris.

Once it reached room temperature, you can store it in airtight container for a week.