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
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
Method:
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 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.
Roll each dough ball into a 3-inch circle with a rolling pin 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 till light brown and drain over kitchen paper.
Repeat the frying process until all the puris are fried.
Enjoy with breakfast or a teatime snack. Store in an airtight tin.
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