Why is one side of a puri thinner than the other? Set out how you would investigate this, and say honestly how much of it is actually understood.
Hint. The chapter asks this twice — on page 1 as a wondering, and on pages 6-7 as an investigation. Notice what it admits at the end.
Start by being clear what is being asked. A puri dropped into hot oil puffs into a hollow ball, and when you tear it open the two walls are not the same thickness. The question is what decides which side ends up thin.
A plausible account — offered as a hypothesis, not a fact. When the dough hits hot oil, the water inside turns to steam. The steam cannot escape through the sealed gluten sheet, so it pushes the two surfaces apart and the puri inflates. The side that faces the oil first sets and stiffens first, so the still-soft side stretches more and ends up thinner. Anything that changes how evenly the two faces are heated — how the puri is dropped, whether it is rolled evenly, how hot the oil is — could therefore change which side thins.
How to test it. Roll several puris of the same thickness from the same dough, then change one thing at a time: drop some vertically, slide others in at an angle, and lower some in slowly. Fry at boiling hot, hot and not-very-hot oil. Each time, record whether it puffed, how long it took, and which face came out thinner.
The honest part. The chapter ends this discussion with a striking admission:
"even this simple everyday observation—of a puri puffing—is not really completely > understood by scientists today!"
So this is not a question with a settled textbook answer, and you should not write one as though it were. That is the point of putting it first: science is full of ordinary things nobody has fully explained, and a kitchen is a legitimate place to investigate one.
✦ Answer: the likely cause is uneven setting of the two faces — the side that meets the hot oil first firms up first, so the other side stretches thinner as steam inflates the puri — but this is a hypothesis to be tested, not established science, since the book states that puri puffing is still not completely understood.
