Method

• 1.
  Sift the flours and 1/2 teaspoon salt into a bowl, then rub in oil until mixture resembles breadcrumbs. Stir in cumin, then gradually stir in 150ml water to make a soft, slightly sticky dough. Turn out onto a lightly floured surface and knead for 5 minutes until smooth. Lightly coat the dough with oil, then place in a clean bowl, cover with plastic wrap and stand at room temperature for 15 minutes.

• 2.
  Divide the dough into 12 balls and dust heavily with flour. Roll out into 13cm discs. Heat 1cm oil in a deep frypan until very hot. One at a time, shallow-fry puris for 45 seconds each side until puffed and golden, adding more oil if needed. Drain on paper towel. Keep warm while you cook the remaining puris, then serve with curry.