Farsi Puri

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2. 2Step 2: This puri is made in almost households for snacks and stored in an air-tight container, it is made mainly during Diwali festivals and is also sent to each other’s house during Diwali. It is soft but yet crispy.
3. 3Step 3: Always use rawa that is fine and not the thick variety.
4. 4Step 4: What is farsi puri made of? farsi puri is made from 1 cup plain flour (maida), 2 tbsp semolina (rava / sooji), 1 tsp coarsely crushed black pepper (kalimirch), 2 tbsp melted ghee, salt to taste, oil for deep-frying.
5. 5Step 5: Take a few peppercorns, these are how they look, they are easily available in all grocery stores.
6. 6Step 6: Take a mortal pestle, this is how it looks.
7. 7Step 7: Put few black peppercorns in it.
8. 8Step 8: And lightly crush them as shown in the image. It should be coarse and not full powder as you can see.
9. 9Step 9: For the dough, take a large bowl or large plate which is easier to make a dough.
10. 10Step 10: Add the plain flour, this is our main ingredient. Make sure the plain flour is free of any insects. Best to store plain flour in fridge always.
11. 11Step 11: Add the semolina.
12. 12Step 12: Add the melted ghee.
13. 13Step 13: Add the salt.
14. 14Step 14: Add the coarsely crushed pepper powder. See above how to make pepper powder.
15. 15Step 15: Mix well using your hands.
16. 16Step 16: Add water little by little, we have used approx. ¼ cup of water.
17. 17Step 17: Knead into a stiff dough. Do not keep the dough aside for too long it might become dry.
18. 18Step 18: Divide the dough into 24 equal portions.
19. 19Step 19: Place 1 portion on your palm.
20. 20Step 20: The remaining portions should always be covered with a damp muslin cloth so they do not dry up.
21. 21Step 21: Roll it between both the palms to form an uniform smooth ball.
22. 22Step 22: Place it on a rolling board and flatten it with a palm.
23. 23Step 23: Roll into a 50 mm. (2”) diameter thick circle without using any flour.
24. 24Step 24: Prick the puris all over using a fork. This is done so the puris do not puff up while deep-frying.
25. 25Step 25: Heat the oil in a deep non-stick pan.
26. 26Step 26: Meanwhile roll 3 more such puris. These are all 4 puris rolled and ready.
27. 27Step 27: Once the oil is hot, add the 4 puris one by one.
28. 28Step 28: Deep-fry them on a slow flame till they turn light brown in colour from both the sides. To deep-fry them on a slow flame is very important or else they will get burnt.
29. 29Step 29: Drain on an absorbent paper.
30. 30Step 30: Farsi puri is ready. Cool completely and serve or store them in an air-tight container.
31. 31Step 31: You can also add little roasted cumin seed powder.
32. 32Step 32: Always measure the ghee after it is melted.
33. 33Step 33: Do not roll the puris thinly, it should be little thick.
34. 34Step 34: These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work.