Sift the chapatti flour and salt into a large bowl, rub in the ghee, and add enough water to form a hard dough. Cover the bowl with cling film or aluminum foil and put to one side for 2-3 hours or overnight.
Then, break off 4-cm/11/2 inch pieces of dough and roll out into discs approximately 13 cm/5 inches in diameter. Roll the puries out at one time, keeping them separate either between greaseproof paper or by dusting with a little chapatti flour.
Heat the oil in a deep fryer or, failing that, a frying pan until a puri dropped into the oil immediately sizzles and rises to the surface. The puris should puff up and be cooked within 30-45 seconds. Using a slotted spoon, turn the puris from time to time ensure that both sides are deep fryer, drain off the excess oil and serve hot.