Farsi Puri
Ingredients for Dry Masala:
1\4 cup black pepper corns,
6-tbsp cumin seeds,
6-tbsp thymol seeds (Ajwain).
** Mix and grind into dry powder.
Ingredients for making puri:
250gm Maida,
50gm Suji,
4-tbsp oil or ghee for making dough,
Salt to taste,
Oil for deep frying.
Method:
Step 1: Take large plate, add all ingredients with dry masala powder and mix well.
Step 2: Add enough warm water and knead into soft smooth dough. Cover and keep aside for one hour.
Step 3: Make small lemon size balls out of it.
Step 4: Roll out this bolls with roller up to big size roti and apply the oil over it.
Step 5: After that roll out with smooth hand.
Step 6: Cut this Roll in to small pieces.
Step 7: Flatten each pieces with roller with smooth hand into small round disk.
Step 8: Hit the oil for deep fry and Fry this puri, first over high flame then low flame.
Step 9: Fry puri into low flame till brown on both sides, so they become crispy more.
Step 10: Place all puris in the tissue paper to remove excess oil.
** You can store them atleast for 15 days in air tight container.
Hi I starded to make farsi puri following your recipe
I think 6 tabsp cumin seeds. Ajwain and black pepper corn seems
a lot. I think you might have got it wrong. I hope
You don’t mind bring this to your attention.
Thank you very much for your information. This is great and I love it 😉