Farsi Puri

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1. 1Step 1: In the bowl of a stand mixer, combine flour, semolina, salt, crushed black pepper, and cumin seeds. Stir gently with a spatula or spoon.
2. 2Step 2: Pour in the ghee. Attach the dough hook. Set the mixer to low speed and run for about 3 minutes, allowing the oil to blend evenly with the flour.
3. 3Step 3: If you see larger clumps of the oil-flour mixture, break them up with a spatula for an even texture.
4. 4Step 4: With the mixer on low, slowly add water around the edges of the bowl. The mixture will gradually come together and begin forming a dough.
5. 5Step 5: Once all the water is added, pause the mixer and scrape down the sides and bottom of the bowl.
6. 6Step 6: Turn the mixer back on to low-medium speed until it forms a kind of dough. It may not form a single smooth ball; it might come together in 2-3 clumps. Gather it by hand to form a cohesive dough ball.
7. 7Step 7: Cover the dough and let it rest for 15-20 minutes.
8. 8Step 8: After resting, knead the dough a few times (4-5) to smooth it out.
9. 9Step 9: Divide the dough into 2-3 portions and shape each portion into a cylinder. Cut each cylinder into small pieces, about 2 teaspoons in size.
10. 10Step 10: Roll each piece into a smooth ball, then flatten it gently between your palms to form a small disc.
11. 11Step 11: Roll each disc into a 3-inch circle, about 1/8-inch thick.
12. 12Step 12: Prick each puri 4-5 times with a fork to cover the surface.
13. 13Step 13: Heat oil in a kadai over medium heat for deep frying.
14. 14Step 14: Once the oil is hot, lower the heat to low. Gently add a few farsi puris at a time without crowding, so they don't stick together.
15. 15Step 15: Fry on low-medium heat until they turn golden brown and crispy.
16. 16Step 16: Use a slotted spoon to lift the farsi puris from the oil, allowing any extra oil to drain off. Transfer to a plate.
17. 17Step 17: While the first batch is frying, prepare the next batch by rolling and cutting the dough, so it's ready to go.