Combine the flour and salt in a bowl. Add the ghee or clarified butter and, using your fingertips, rub into the flour until it is absorbed.

Add the water and, using your hands, knead the mixture until it forms a stiff dough, adding more water if necessary.

Turn the dough out on to a lightly floured board and knead it for 10 minutes, or until it is smooth and elastic.

Shape into a ball, return to the bowl, cover and set aside at room temperature for 30 minutes.

Turn out on to the floured board and pinch off small pieces of the dough. Roll them into balls, then flatten and roll out into rounds about 10 cm (4 in) in diameter.

Fill a deep-frying pan one-third full with oil and heat until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small piece of stale bread dropped into the oil turns golden in 55 seconds.

Carefully lower the rounds, one or two at a time, into the oil and, using a fish slice or spatula, press down. Fry for 1 minute, turn over and press down again. Fry for 30 seconds or until the puri is puffed up and golden brown.

Remove from the pan and drain on kitchen towels. Serve hot or warm.