Who does not like puri? Health consciousness apart the benefits of relishing puri with shrikhand and bhaji is just absolutely amazing. The first time I tried my hand at making puris it ended up in a disaster. For one the puris were shapeless followed by the fact they were hard and just did not puff. I did some research and read somewhere that adding milk, or sooji rava or vinegar helps puri puff. Let me be honest addition of milk makes the puri terribly oily and the only contribution sooji rava does is that it helps make puris soft but the downside is that I could taste rava in the puris and honestly I did not like it. Then there is few drops of vinegar which does give puris a tinge of bitterness but avoids making puris hard and does puff them.
Per my mother in law's suggestion I tried adding very little water to the dough but then making puris needed herculean effort. Not very appealing an idea.
With all the permutation and combinations my conclusion is to just let the wheat have just as much water as needed to make kneading the dough easy. If they puff then yay to me if they do not puff then well who cares as long as they taste good and make me happy!
Because the one rule any good cook will follow is what Andrew Zimmerin says,"If it tastes/looks good then eat it!"
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