Eat it with chai, or just by itself – Farsi Puri wins the hearts of all. The crispy goodness is a universally loved tea-time snack, especially made during Diwali!
All purpose flour (Maida) – 3 cups
Rava – 6 tablespoons
Cumin seeds – 1 1/2 teaspoon
Black Peppercorns, – 1 tablespoon, coarsely crushed
Ghee – 4 tablespoons (can use oil instead, or a combination of oil and ghee)
Salt – to taste
Oil – for frying
Water – as needed to make a stiff dough
Knead a stiff dough combining the all purpose flour, rava, cumin seeds, crushed black peppercorns, ghee (or oil), and salt – using water as needed. The stiffer the dough, the crispier the puris. Knead well for a few minutes, and then cover it and keep it aside for 15 minutes.
Once the dough is rested, knead it one more time and then divide it into small portions. Roll the puris – not too thin, not too thick. Prick the puris with the a knife, such that it doesn’t puff up when frying.
Heat oil for frying. Add the puris when the oil is hot. Let it fry on medium heat. Turn around when needed, until it gets crisp on both the sides. The color of the puri still will be on the lighter side. Remove it from oil and drain it on a paper towel. Let it cool down a bit and check if the puris are crisp. You can adjust the frying time for the remaining puris accordingly.