Prep Time: 30 mins Cook Time: 30-40 mins.
Ingredients:
3 cups Plain Flour
¾ cup Fine Semolina Flour (Suji)
¼ cup Gram Flour (Besan)
4 tbsp Butter
1½ tbsp Black Peppercorns (Coarsely Ground)
1½ tbsp Cumin Seeds (jeera)
2 tbsp Sesame Seeds
Salt to taste
Method:
Sieve the plain flour, semolina and gram flour in a bowl.
Add the coarsely ground black pepper, cumin seeds, sesame seeds, salt, and butter, then mix well until the butter is combined.
Add a little water at a time and start kneading the dough; the dough should be hard and stiff.
Cover the dough and let it rest for at least 15-20 minutes.
Make a small round ball and flatten it out between your palms.
With a rolling pin, roll each dough ball into a 3-inch circle and prick the puris with a butter knife.
Heat the oil in a pan on medium-low heat and deep-fry a few puris at a time; keep flipping the puris as this will take about 6-8 minutes until light brown and drain over kitchen paper.
Repeat the frying process until all the puris are fried.
Enjoy with breakfast or teatime snack, and store in an airtight tin.
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