Farsi puri – Crispy – Traditional Gujarati snack, crispy, melt-in-your-mouth textured deep fried snack, tastes best with a cup of hot tea

This snack made with rava (semolina), maida (all purpose flour) and ghee (clarified butter). The perfect snack for Sheetla Satam and Diwali!

Ingredients
1 cup All purpose flour (Maida)
2 tablespoons wheat flour
2 tablespoons Sooji (rava or semolina)
Salt to taste
1 teaspoon roasted cumin seeds (Coarsely ground)
1 teaspoon Black peppercorns coarsely ground in mortar and pestle
1 tablespoon Ghee (clarified butter)
1 tablespoon oil
¼ glass water/as required
Oil for deep frying

Instructions
Making the dough
• Take all purpose flour, wheat flour, sooji, salt, shahi jeera and coarsely ground black peppers in a bowl. Mix well.
• Now add ghee and oil. Add cumin seeds and black pepper (coarsely ground) and salt.
• Now rub the ghee and flour mixture together using fingertips till the mixture becomes binding consistency.
• Add little water at a time and start kneading the dough. The dough should be stiff and hard. Apply little oil on the dough.
• Cover the bowl with wet mulmul cloth and let it rest for at least 30 minutes.
• After resting time, knead it once again to smooth out.
• Divide the dough into 13 equal portions. Make a smooth ball and flatten it out between your palm.
Making farsi puri
• Work with one flatten disc at a time and roll it into 3-inch diameter circle.
• Now using the knife/fork, prick the surface both sides.
• Roll all the puris and spread them on newspaper. Let them dry for 5 to 10 minutes.
• Heat the oil in a pan on medium-low heat for deep frying. While oil is getting hot and ready, take rolled puris in a plate.
• Oil should be just hot. Slide 4-5 puris at a time. Do not overcrowd the pan.
• You need to maintain the oil temperature, to do so you can lower or increase the flame intensity as needed during the frying process.
• The whole frying process for one batch will take about 5-6 minutes.
• Once they are cooked and light golden brown in color from one side, flip them and fry another side as well.
• Remove them using a slotted spatula and keep them on a plate.
• Repeat the frying process till all the puris are fried.
• Let them cool down completely, then store them in an airtight container.
Enjoy them with a hot cup of tea or mango pickle. You can use these puris for making papdi chaat as well.

Tips for making crispy puri:
• Prepare tight dough. Add ghee/oil in adequate quantity.
• Roll the puris a bit thick.
• Fry them on low to medium heat.

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