Ingredients
- 2 cups of Wheat Flour
- ¼ cup Ravafine
- 1 tbsp peppercrushed
- ½ tbsp Carom Seeds
- ½ tbsp salt
- 2 tbsps Ghee
- Waterfor kneading
- Oilfor frying
Directions
Farsi Puri is an Indian bread from the puri family, and they taste like salted scones. It’s simple to make the puris and be cooked and spared to be eaten for about fourteen days. These puris are generally made during occasions or when you are anticipating loads of visitors. They make a great tidbit; however, they can likewise be eaten with your curry and rice while you are on vacation and don’t wish to make chappatis. In general, I will make them on my first day of the occasion and afterward save them to eat them as I need them during the special seasons.
The puris taste flawless with some tea, can be utilized when making bhel puris or offered as a tidbit like you would provide cheddar bread rolls. However long the puris are stuffed in a water/air proof compartment, they will taste decent for more than about fourteen days.
This customary Gujarati nibble is made with Rava (semolina), maida (universally handy flour), and ghee (explained margarine). The ideal bite for the Diwali celebration!
In the Gujarati language, Farsi implies flaky. Furthermore, this puri has a crispy surface, consequently the name. The flakiness originates from the expansion of ghee. This formula marginally looks like Punjabi mathri on the surface, be that as it may, they are very extraordinary in taste. This Farsi puri has a predominant kind of dark peppercorns.
Steps
1 Done | First, take 2 cups of wheat flour and add Rava, pepper, carom seeds, ajwain, salt, and ghee to create the puri batter. If you wish to make more flaky and fluffy puri, you can use maida instead of wheat flour. |
2 Done | Mix everything with a mixer and add water to form a dough. |
3 Done | Make sure you knead the tight and solid dough for puris. |
4 Done | Make portions of the dough once it's kneaded entirely. Form small balls like chapatti dough balls to create puris. |
5 Done | Spread some wheat powder over the shelf and start rolling the dough balls into a thick chapatti shape. Don't roll too much, and keep it slightly challenging and substantial for frying. |
6 Done | Make wholes with a fork in between the dough to keep it from puffing too much while frying. |
7 Done | You can either spread the whole dough on a wide counter, roll it flat while making cutouts of puris with a cutter or create small chapatis separately. |
8 Done | Prepare the oil for frying. Make sure you fry the puris in deep fat. Heat it on medium heat and make sure the puri is not instantly burnt when you slide it into the oil. |
9 Done | Each puri will take approximately 1-2 minutes for frying, so do not exceed the time limit, or it will get burnt. |
10 Done | Fry the puris until lovely golden color pops up, and they start floating on the surface of the oil. |
11 Done | Take the puris out on an oil-absorbent paper to get rid of excessive oil. |
12 Done | Enjoy your puris hot with your evening or morning tea or with some chana curry. |
