Updated: Feb 5
Prep Time: 30 mins Cook Time: 30-40 mins.
3 cups Plain Flour
¾ cup Fine Semolina Flour (Suji)
¼ cup Gram Flour (Besan)
4 tbsp Butter
3½ tbsp Kasoori Methi (Dry Fenugreek Leaves)
1½ tbsp Black Peppercorn (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.
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 dough ball 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 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 until all the puris are fried.
Enjoy with breakfast or teatime snack. Store in an airtight tin.