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Layered puri recipe | verki puri recipe | how to make verki puri
Ingredients
- 1 Cup Maida/All purpose flour
- Salt to taste
- ½ tsp Carom seeds/Ajwain
- 2 tbsp Ghee/Clarified butter
- ½ tsp crushed Black pepper
- ¼ cup or Water to knead the dough
For the paste:
- 1 tbsp Ghee/Clarified butter
- ½ tbsp rice flour
Instructions
- In a mixing bowl take maida/all-purpose flour, salt to taste, carom seeds/ajwain, ghee/clarified butter, and black pepper powder. Mix them well.
- Now add water little by little and knead a semi-stiff and smooth dough.
- Cover and keep it aside for 20 minutes.
- In another bowl mix rice flour and ghee. It should have free-flowing consistency. Keep it aside.
- Knead the dough again for 5 minutes.
- Divide the dough into equal size balls. I got 3 equal size balls.
- Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
- Same way roll all other dough balls and keep them aside.
- Now place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
- Place rolled dough over it. Again apply the paste.
- Repeat the same process till the last rolled dough is placed.
- Apply the paste over the last rolled dough.
- Roll all the layers together tightly from one end to another and form a log. Roll the log and stretch it.
- Cut the log into 1-inch pieces.
- Take one of the cut pieces and flatten it gently with the help of the palm.
- Roll it again and make medium size puri. No need to roll it too thin. The same way prepares the rest of the puri.
- Heat oil on medium flame.
- Fry the puri till it is lightly golden on both sides.
- Once cooled, store it in an airtight container. Stays good for 15 days.
Notes
- flour should have a crumbly texture and hold shape between hands.
- use cold water to knead the dough
- knead the tight and smooth dough for farsi puri.
- rest dough for 20 minutes, so it will set properly.
- the ghee-flour mixture should be liquidy.
- apply a thin layer of ghee-flour mixture on rolled roti.
- starch roll with your hand, do not make it thin.
- roll puri gently; otherwise, layers will not separate properly.
- fry pooris on medium-low flame.
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