Here are a few tips I saw on chef zakir’s program, haven’t tried myself though..anyway these are the common mistakes he pointed out:
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don’t use dry flour to roll out puris, use oil instead to keep it from sticking to the rolling pin
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use minimal rolling pin, only for an initial roll out, use your hands afterwards
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drop puris in hot oil and don’t overcook them, from what i remember I think he said less than 30secs..15 sec on each side..so basically you drop puri in deep oil then press it down with a spoon for a few seconds and change sides..and remove
hope it helps..maybe you can try searching his video