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Suvali recipe | Gujarati suvari recipe | Kharkhariya recipe | sweet farsi Puri

Author Nehas Cook Book
4 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine Gujarati, Indian
Servings 36 puries

Ingredients
 

  • 250 gram or 2 cups all-purpose flour - maida
  • Pinch of salt
  • ½ tsp cardamom powder
  • 4 tbsp ghee
  • ½ cup or 100 gram of sugar
  • ½ cup water
  • 4 tbsp white sesame seeds
  • Oil or ghee for deep frying

Instructions

  • In a mixing bowl, add maida, a pinch of salt, cardamom powder, and ghee. Mix well.
  • Now in a pan, add sugar and water. Stir continuously on medium flame till sugar is completely dissolved. Switch off the gas and add white sesame seeds to the mixture. Cool down completely.
  • Then add the sugar-water mixture gradually into the dough and knead stiff dough.
  • On a kitchen platform or chopping board,  Place dough on it and make it smooth with a rolling pin or pestle for 5-7 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
  • Starch the dough and make a log from it. cut it into equal parts.
  • Take a small size ball and roll it thinner than chapati.
  • Dry roll suvali for 5 minutes.
  • Heat oil on for frying and add suvali and fry till it becomes slightly golden brown. It takes 1-2 minutes. It will not be crispy at the time of frying.
  • Remove on wire rack suvali become crisp when it is cool down.
  • Serve or suvali or store them in an airtight container for longer shelf life.

Notes

  • Kneading suvali dough with water increases its shelf-life.
  • knead the tight and stiff dough for suvali. Do not knead soft dough.
  • beat suvali dough until it becomes soft, pliable, and lighter in color.
  • roll suvali into very thin puri.
  • fry suvali on medium-low flame. Do not fry it on high flame.
  • Fried suvali is slightly soft, but it becomes crispy after it cools down.
  • Store suvali in an air-tight container.