INGREDIENTS
1 ½ Cup of Maida Flour (Maido)
2-3 teaspoons of Suji (Ravo)
1 teaspoon of Cumin Seeds (Jeeru)
1 teaspoon of half crushed Black Pepper (Mari)
2 teaspoon of Pure Ghee (Desi Ghee)
Sale to taste
water as required
PROCEDURE
Take a deep and wide mouth bown, add maida, Suji, cummin seeds, half crushed black pepper, 3 teaspoon of desi ghee and salt. Mix all ingredients, add water as required and knead a stiff dough. Dough should be little harder than the Paratha dough. Cover the dough with muslin cloth and keep it aside for 30 minutes. Now cut it into small portions of dough and roll it out into puris approx 2.5 to 3 inches in diameter. Heat oil in a frying pan or kadai. Deep fry puris on medium heat until they become light brown on both sides. Transfer to plate having kitchen paper to drain excess oil from it. Let them cool. Crispy and crunchy farsi puris are ready to serve. store them in airtight container and enjoy it for 10-15 days.
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