How to make Farsi Puri or poori (crispy puri) Video Recipe by Bhavna

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is less processed and adds a unique flavor.

Mix all the dry ingredients: all-purpose flour, wheat flour, caraway seeds, salt, and sugar.

Add the mix of oil and ghee to the dry ingredients.

Add turmeric powder to the mixture.

Knead the dough with water slowly to avoid it becoming too gooey, aiming for a consistency slightly harder than roti dough.

Knead the dough properly using both hands until it is hard but still rollable.

Smooth out the dough by adding about 1 tablespoon of oil and knead it again.

Set the dough aside for about 10 minutes to allow it to become smoother.

Heat oil on medium heat for frying the puris.

Make small balls from the dough to roll out the puris.

Roll each ball into a thin disc and make holes with a fork to prevent them from puffing up during frying.

Check if the oil is ready by dropping a small piece of dough into it; if it rises, the oil is ready.

Carefully add a small batch of puris into the hot oil, avoiding overcrowding to maintain oil temperature.

Fry the puris until they are a little bit golden brown in color.

Remove the puris from the oil and drain excess oil on paper towels.

Fry the second batch of puris, ensuring the oil temperature is maintained.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens