While puris are made with wheat flour, in Bengal they make them with maida and call them lucchis. The recipe is the same with just this one substitution.
Making puris used to be a pain, when I had to use the traditional chakla & belan. If one is making puris alone, its a tricky matter of timing of rolling them out and frying them before the puris get burnt or the rolled dough drying out. It is so much easier with my roti maker. Also with the roti maker, there are no extra bits of dry wheat flour sticking to the dough - which tend to burn at the bottom of the deep frying pan.
2 cups wheat flour (or maida for lucchis)
salt to taste
water to adjust
Make a dough with all the ingredients by slowly adding water and mixing to form a ball.
Roll out into little rounds and deep fry.
With the roti maker, I rolled them all out into circles and stacked them and then fried them one after another. Without fail, each and everyone of the puris fluffed up completely.
I served the puris with hari dhaniya ki aloo (fried potatoes in a green corriander chutney) and a Manglorean dry dish of mince, potatoes and peas.