Tomato Puri

Just adding tomato puree to the usual puri dough adds a beautiful color, and a different taste to it.
Needless to say, kids love anything that is colorful and attractive.

Ingredients:

• Wheat Flour - 1 cup
• Semolina - 1 tbsp ( optional )
• Lukewarm Water - 1/4 cup ( or as needed )
• Salt - 1/4 tsp
• Tomato Puree - 1/2 cup
• Oil - for deep frying

Directions:

• In a mixing bowl, add Wheat flour, semolina, salt, tomato puree and knead the dough with minimum water needed. Because you have the puree, you some times don't even need any water. But if needed any, take a tbsp of water at a time. 
• After the dough comes together, take 1/2 tsp of oil in your palm and knead again.
• The dough should not be too hard nor too soft.

• Take small lumps of dough and make small balls.
• Roll them into small puris. Puris are half the size of chapatis. They are little thicker than chapatis. Rolling them too thin will make them crispy .
• Heat oil for deep frying.
• The oil should be hot. Test the right temperature by adding a small piece of dough into the oil. It should immediately puff up and float on the surface of oil. If it sits at the bottom, then the oil is not yet ready.
• When the oil is ready, drop the rolled out puri into the oil very carefully.
• While the puri is slowly coming up, keep patting on the surface which helps it to puff up.
• After it puffs up, toss the puri to the other side and cook for few seconds till the puri is golden brown in color.
• Remove it on a paper towel to drain any excess oil.
• Serve them hot with any curry you like. Esp. goes well with any potato curry or chhole. 

Variation:  You could add some spices and other ingredients to the dough, to make it more interesting, like:

• Ginger Garlic paste - 1 tsp
• Chopped Cilantro - 1 tbsp
• Ajwain ( Carom Seeds ) - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - to taste