I still remember last year we both were at my son’s place in New York during Diwali and from there I posted a couple of recipes and it is Diwali again 2013 now. This Diwali I made this delicious gujju snack – Farsi puri – easy to prepare even if a bit time consuming.
What you need to have:
1. Maida (all purpose flour ) – 1 and 3/4 cup
2. Semolina (thin) – 1/4 cup
3. Black pepper powder – 2 and 1/4 teaspoons(i have used both white & black pepper)
4. Ajwain powder – 2 and 1/4 teaspoons
5. Cumin powder – 2 and 1/4 teaspoons
6. Salt – as per taste
7. Cooking oil – 2 Tablespoons
What you do with what you have:
1. Sieve maida in the sieve and keep it aside along with the sujee in a plate.
4. Add water slowly in steps once you mix all the ingredients and make a normal soft dough as shown in the image. Pinch out a lemon size of the dough and set aside for about an hour. Dough and the pinched out ball
6. Roll it as in image below.
Roti rolled like a tube
7. Cut the role horizontally into 1/2 ” balls and again roll it into thick discs.
8. Place a wide skillet with 2 cups of cooking oil in it on low/medium flame. When heated fry them in batches till crispy and light brown flipping it to fry on both the sides.
9. On cooling transfer it to a serving bowl for a closer view of the snack. On cooling store them in an air tight container and they should remain afresh when fried in fresh oil. It will be so crispy and will melt in the mouth if rolled and fried ideally.
NUmber of Puris: 50
How long it takes: 1 and 1/2 hour
Good to remember:
1. Use fresh maida and fresh raw oil to make the dough. Also use fresh oil to fry the snack.
2. Make the dough using only the quantity of water mentioned in the recipe if adding the thin sujee as shown in the picture.
3. Always fry this snack on low flame only (adjust based on your burner)
4. The spice powder has to be as fine as possible. Else just sieve it in the atta sieve.
5. Apply oil generously to the rolled roti.