Updated: Apr 22
Prep Time: 30 mins Cook Time: 30-40 mins.
3 cups Plain Flour
¾ cup Fine Semolina Flour (Suji)
¼ cup Gram Flour (Besan Flour)
4 tbsp Butter
1½ tbsp Black Pepper (Coarsely Ground)
1½ tbsp Cumin Seeds (jeera)
2 tbsp Sesame Seeds
Salt to taste
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 till the butter has combined.
Add 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 palm.
With a rolling pin, roll each ball of dough into a 3-inch circle and prick the surface with a butter knife.
Heat the oil in a pan on medium-low heat and deep-frying 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 till all the puris are fried.
Enjoy with breakfast or teatime snack, store in an airtight tin.