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1. In a small bowl, combine the rice flour, all-purpose flour, salt and pepper. Pour in ¼cup of the water and stir with a spoon or your hands until the dough can be gathered into a compact ball. If the dough crumbles, add up to ½ cup more water, a tablespoon at a time, until the particles adhere.
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2. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 5 minutes, or until the dough is smooth and elastic. Again gather it into a ball, roll it in plastic wrap and let the dough rest for at least 30 minutes before rolling it.
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3. Shape the chips in the following fashion: On a lightly floured board, roll the dough into a paper-thin sheet. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Transfer the rounds to a clean flat surface such as a
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4. Keep the puris covered to preserve their moisture until they are fried.
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5. Pour 2 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour 2 to 3 inches of oil into a deep fryer.
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6. Heat the oil to a temperature of 375 on a deep-frying thermometer. Deep-fry the chips 8 to 10 at a time for 1 to 2 minutes, or until they are golden brown on both sides. With a slotted spoon, transfer the finished puris to paper towels to drain.
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7. To serve puris arrange them on a large platter or individual plates and place 1 teaspoon of the chutney in the center of each chip. Sprinkle a teaspoon of chiura and ½ teaspoon fresh coriander on the top of each and serve at once. In a tightly sealed jar, the ungarnished puris may be kept at room temperature for several weeks.
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NOTE: Other chutneys may be substituted for the imlichatni if you prefer, and finely chopped onions may be used as well as or in place of the chiura.
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