"lachak" - it has a little pull to it - someone help me out here!
Oh okay, gotcha. And yes, despite making the puris on the tortilla maker, they still have that lachak. Maybe a way to describe it is - because the puri dough is kneaded with a fair amount of oil in it, when you toast/sake it lightly its remains soft and has that elasticity. By frying it, you're really just crisping the outside.
My mum is a fabulous cook - she would never serve sub-par food when she has a dinner party and like I said, she made enough puris for 60 people. The party was an open house concept - people came in batches, ate, mixed, mingled, chatted and left. And between me and my sis, we kept the garam puris coming since they were half done.