Add the flour, finely grated paneer, minced ginger and green chilies, salt, and oil. Mix it well.

Now add hot water to the dough little at a time, and use a spoon to bring the dough together.

Once the dough is warm enough to handle, add oil to your palms, and bring the dough together. Dab some oil on the dough, cover, and let it rest for 10-15 minutes.

Heat oil for deep frying on a medium flame.

Make equal-sized dough balls, and keep them covered, so they don't dry.

I use a tortilla press to make the puris. Use two square parchment papers.

Place a dough ball on the base side of the tortilla press with the pressing wand side.

Place another parchment paper on the top of the ball. Bring the other side of the tortilla press to rest on the dough ball, and press with the wand.

Just press once, and you will have perfect puris.

You can also use two flat plates to make the puris or roll them using a rolling pin. Dab the dough ball with oil, or use loose buckwheat flour to roll the puris. Roll them about 5 inches in diameter. They are fairly thicker than the regular puris.

Test if the oil is ready by adding a small piece of the dough to the oil. If the dough comes up right away, bubbling the oil is ready.

Add one puri at a time. Press it down with a slotted spoon. The puri will start to puff up. Once the puri puffs up, flip it and cook it on the other side, the same way as pressing down.

Take the cooked puri out, on a plate lined with parchment paper, to soak up any extra oil from the puri. Fry all the puris in the same way. Serve them with Vrate wale aloo or dahi aloo/ arbi