knead the dough again making sure the dough is smooth.
pinch a ball sized dough and grease with oil.
roll gently to slightly thick puri.
spread ¼ tsp ghee and fold half. again spread ghee and fold triangle.
roll gently to flatten the layers.
prick a lavang making sure all layers are intact.
drop the badam puri in medium hot oil.
fry on low flame stirring occasionally for 15 minutes.
keeping the flame on low fry until the puri turns golden and crisp.
drain off the puri taking off excess oil.
drop the puri into warm sugar syrup dipping it completely.
allow it soak for 3 minutes or if you prefer more sweetness then soak for 10 minutes.
finally, enjoy badam puri topped with coconut and badam milk.