A puffed, deep-fried unleavened bread of Indian wheat flour, rolled thin and slipped into hot oil where it balloons within seconds, eaten warm alongside curries or flavored to make sweet or savory snacks. The dough hits the oil and the trapped steam inflates it dramatically, a transformation that delights diners. Street and commercial producers must control oil temperature and freshness, since degraded frying oil and poor handling are the main quality and safety risks: oil is filtered and turned over regularly, and the bread is served fresh rather than held. Flour quality and hygienic preparation complete the safety picture.