I wish I could make puris. I know I would fail. We had a thing similar with tortillas called infladas. Marc and my Mexican chef can make them. I've tried and tried. I just can't do it. So frustrating uggghhh. Yours look so good.
Congrats on the propane! You're moving up in the Suriname world. All you need now is some good old fashion water.
Of course you wouldn't fail - you are an incredible cook -- ah now I've read the rest of your comment (guilty of typing and reading at the same time) I see you are experienced at failing - oops. I"m shocked!
Puris are dead simple, the secret all lies in rolling out the dough not too thin or thick, and making sure the oil is hot enough. Also, sometimes it's necessary to quickly spoon hot oil on top to get a full poof. I think if you made one batch of dough, that would be the only learning curve you need.
I didn't get it right my first try either, but the moment you get the golden brown poof, it's like riding a bike, you'll never lose it. Check VahRehVah, he's got a good technique, plus he's hilarious.
Haha "puff up puff up my babies" He makes it look so easy and fast. I will definitely give it a go but I have tried the tortilla ones many times and only failed while Marc and the chef made them no problem.
It is my goal in cooking life to puff somethin' up! Somehow that sounded like I was talking about something else haha.
I wish I could remember the name, but there is some kind of Tibetan bread I ate in Sikkim many years ago, and it is more poofed and larger than any puri. VahRehVah is hilarious, he often burns himself and makes various goofs on camera, and I love the way he talks about food during each tasting session.
Cheers to future poofs!!!!!