Curried Chickpeas With Puri

Ingredients:
1 tin Supreme Curried Chickpeas 
Chopped coriander 
Puri:
1 ½ cup plain flour and extra for dusting and rolling
¾ cup Supreme Chapatti Flour 
1 tsp of baking powder
2 tbsp oil 
½ tsp salt 
¾ cup warm milk 
Oil to deep fry 

Method:
Make the Puri: In a large mixing bowl add plain flour, chapatti flour, baking powder, oil and salt. Slowly add just enough warm milk to form a smooth dough. Divide the dough into medium sized balls. Sprinkle with flour then use a rolling pin to roll into circles. The circles should not be too thick or too thin. Then cut circles into quarters.  Add enough oil in a wide pan to deep fry and heat over medium-high heat. Once the oil is heated, gently add the puri and deep fry. Press lightly and using a slotted spoon, carefully spoon the oil over the puri for it to puff up. Once the underside gets golden brown, flip to fry the other side. Remove from oil and leave the poori on a paper towel to drain off any excess oil. Fry in batches and do not overcrowd the pan. 
Heat the chickpeas: Empty the curried chickpeas tin into a saucepan. Add ¼ cup of water into the tin and swirl to collect the remaining masala and add to the chickpeas. Mix well and bring to a simmer over medium heat. Garnish with chopped coriander and serve with hot puris and achaar.