Monday, 26 September 2016

Farsi puri !!

Farsi puri is a traditional Gujrati snack made during festivals. It gets its name Farsi from a gujrati word meaning crispy. Farsi puri is a delicious melt in mouth fritter made using all purpose flour as the main ingredient wherein it can be flavored using different spices of once choice. A feel good accompaniment for any hot beverage and my personal favorite with sweet and sour mango dip, Hmmm a match made in heaven!!
Ingredients : yield : 20 big puri's
  • 2 cups : All purpose flour
  • 1/4 cup : Oil for the dough
  • 1 tsp : Roasted cumin seeds
  • 1 tsp : Carom seeds
  • 1 tbsp : Coarsely crushed pepper corns
  • Salt to taste
  • Water as needed
  • Oil for Deep frying
Method :
  • In a deep mixing bowl add the flour , salt , crushed peppercorns, carom seeds, cumin seeds and give it a good stir.
  • Later add in the 1/4 cup of oil, mix with flour until crumbly and incorporated. 
  • Adding water little by little knead this into a hard dough and set aside covered for 20 minutes.
  • Later knead the dough for a minute and divide it into 20 equal portions.
  • Roll out each dough portion into circular discs and make incissions with knife here and there.

  • Meanwhile prepare the oil for deep frying in a pan.
  • Similarly roll out all the dough portions , make incissions and set aside while the oil gets hot.
  • Once oil is hot start deep frying each puri until it turns slightly golden.
  • Drain them on to a paper towel and once cooled to room temperature store in an air tight container.
  • Cherish the crispy fritters while stock lasts !
Notes
  • Knead the dough hard to yield crispy fritters.
  • Adding oil to the flour helps in getting flaky texture. 
  • Fry each puri at a time, it helps in maintaining the temperature of the oil.
  • Making incissions does not allow the puri to puff up while frying keeping them crisp throughout.

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