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Jeera puri recipe | Gujarati jeera puri recipe | how to make jeera puri

Author Nehas Cook Book
4.50 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

  • 500 grm or 4 cup maida
  • 3 tbsp oil
  • 1 tbsp cumin seeds
  • 1 cup + ¼ cup water or as required
  • Salt to taste
  • Dry flour for dusting
  • Oil for frying

Instructions

  • In a mixing bowl, combine 4 cups and 500 grams of all-purpose flour (maida).
  • In a pan, heat 3 tablespoons of oil. Add cumin seeds and sauté. Pour water into the tempering, switch off the heat, then add salt and mix well. Cover the tempering and let it cool for 5-7 minutes.
  • Transfer the tempered water to a bowl. Gradually add it to the flour, kneading to form a tight dough for jeera puri.
  • Add some oil to the dough and knead for 5-7 minutes until it becomes smooth and stretchy.
  • Cover and let the dough rest for 10-15 minutes. Cut the dough into equal parts. Take one part, roll it into a log, and cut it into equal portions.
  • Take a lemon-sized ball, dusted with some flour, and roll it thinner than a chapati.
  • Heat oil for frying, add jeera puri, and fry on medium-high heat until crispy and golden brown on both sides. Remove and place on a wire rack. Repeat for all jeera puris.
  • Serve or store the jeera puri in an airtight container for an extended shelf life.

Notes

  1. You can use wheat flour instead of maida.
  2. Adding cumin (jeera) to hot oil gives an aromatic flavor to puri.
  3. Knead a tight and smooth dough for jeera puri.
  4. Knead the dough for 5 minutes until it becomes elastic, allowing you to roll thin puris.
  5. Puris should be thin and rolled to an equal thickness.
  6. Fry the puris on medium-high flame; do not fry them on low flame.