Because Puris are generally rich I would not recommend it for the everyday fare but served on special occasions. Puris are delicious and make excellent accompaniments to curries and snacks such as Patha. 

2 cups all-purpose flour
½ tsp. salt
2 teaspoons baking powder
4 tbsp soft butter or ghee
¾cup milk
canola oil for deep-frying

Sift dry ingredients
Rub in butter/ghee
Add milk, if the dough is too dry, do add more milk, a little at a time, to make a soft dough
Knead dough for about 5 minutes
Divide dough into 4 balls
On a breadboard, using a rolling-pin, roll one ball at a time or
You may choose to make several small ping-pong sized balls and roll them individually
When rolling dough, dust the board as well as the rolling-pin with flour.
You may repeat this to make rolling easier.
It prevents the dough from sticking to the board or rolling-pin
It is less time-consuming to roll one large ball, then cut them into rounds, diamond shapes or rectangles
When you roll the puris, lightly dust flour on the surface of the tray that will hold the puris once you have shaped them
When the tray is full, simply top it with a layer of clingwrap or lunch wrap.
Then add new puris that are cut, on the layer of cling wrap.
You may choose to just use another tray
When all the puris are rolled, heat oil
Get all your tools, such as a slotted spoon, some spoons or forks to turn the frying puri, paper towels and a container to receive the fried puris. You have to work quickly so make sure all this is in place before you begin frying
The oil should be at a high-medium temperature. Test a small piece of dough. It should sizzle
Now fry the puris, about 4 at a time to begin with
The puris will swell up, quickly turn to fry the other side and remove with a slotted spoon. The puris should not brown. Press with another spoon to drain oil. Keep in a container which is lined with paper towel
When all puris have been fried, top with a paper towel & cover. This helps to keep the puris soft
Serve with your favorite curries or with Delicious Patha

Prepared, tried and tested Feriel Sonday