Sift the flour and baking powder. Rub the butter/ghee into the flour with your fingertips until it resembles fine breadcrumbs
Add the yogurt and the milk, a little at a time to form a soft dough. Knead for a couple of minutes. If the dough is too sticky add a little more flour or if too dry add a little more milk.
Divide the dough into 2 pieces. Roll each piece into 2 logs. Cut each log into 12 equal pieces. Roll each piece into a neat ball. Dust a flat surface with flour and roll the dough into circles, about 3mm thickness. The circle should be about 9cm in diameter.
Fry the puris in hot oil on medium heat. Place them on paper towels to drain any excess oil before storing them in an airtight container. Can be refrigerated for up to 3 days.