Mix all very well, bind to pliable dough using warm milk and let it rest for 1 hour. Make pingpong balls then roll them into thin roti can apply oil and fold in japanese fan (flipflap pattern) and roll it in round. When all done roll it in puri and fry one by one making sure it fluffs up by sprinkling oil on puri. When golden brown remove on strainer then lay on platter.
