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
3½ tbsp Kasoori Methi (Dry Fenugreek Leaves)
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 Kasoori methi, coarsely ground black pepper cumin seeds, sesame seeds, salt and butter, then mix well till the butter has combined.
Slowly add water 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-fry a few puris at a time. Keep flipping the puris as this will take about 6-8 minutes till 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.