Farsi puri or verki puri as it is also known, is a common savoury snack in Indian households. Coupled with masala chai, it is a favourite go-to jar snack.
It’s unusual texture comes from using hot ghee in the dough and layers of lamination. These can be made in advance and stored in an air tight jar for weeks, although I have a feeling, they will not last for long! :)
I have created an air fryer version of the recipe to enjoy these yummy snacks guilt free, so go ahead and make some.
P.S. Don’t forget to tag me in your pics.
Ingredients
For the Dough:
1 cup plain flour (aka maida flour)
1/4 cup fine semolina ( aka sooji)
1 tsp lightly roasted and coarsely crushed cumin seeds (jeera)
1 tsp salt (adjust this according to your taste)
2 tbsp hot ghee
1 tsp coarsely crushed black pepper
Some lukewarm water
To be mixed to form a paste for the layers:
2 tbsp melted ghee
2 tbsp rice flour
Method
- In a large bowl, mix the plain flour and semolina.
- Add the salt, pepper and cumin seeds and mix.
- Add the hot ghee and mix well.
- Use the lukewarm water to bind and knead the dough. (The consistency should be semi-stiff like a puri dough)
- Divide the dough into 5 portions and roll out each portion (without using any flour) into an approximately 8 inches circle.
- Place a rolled portion on a clean surface and spread a little of the ghee-flour paste on it leaving 0.5 inches dry round the circumference of the circle.
- Place another rolled portion over it.
- Repeat the steps to make more layers.
- Roll up the layered circle from one end to the other and cut into equal portions using a sharp knife.
- Flatten each portion between your palms and roll again lightly to make a 3 inch circle. Ensure that you seal the ends of the puri using your fingers to avoid them opening up later.
- Place your puris in the air fryer tray; 5 or 6 at a time, depending on the size of the tray.
- Set the air fryer temperature to 180 degrees C and cook for 12 minutes. Open the air fryer and check. Cook a further 2 minutes if the puris have not turned golden brown.
- Store in an airtight container.
NB: If you want to deep fry the puris, heat the oil in a deep vessel and deep fry 2 to 3 puris at a time on a medium heat until they turn golden brown in colour. Drain on absorbent paper.
Enjoy! 😊
