Farsi Puri
A delicious tea time or any time snack to enjoy. (each puri is about 50 calories. The below recipe makes 64 puris)
Ingredients.
2 cups All purpose flour
1/4 cup gram flour (Or Like today I used urad flour or you can use Soji Semolina)
1 tablespoon sesame seeds
1 teaspoon Cumin seeds (Jeera)
Salt and ground Or half crushed black pepper as desired (about 1 teaspoon or two)
and a pinch of Ajma (Ajwai/carom/caraway seeds) optional
1/4 cup oil to mix in the flour plus 2 cups for deep frying and 1 tablespoon or so for spreading on the 4 sheets of dough. (After you are done frying a cup of oil will still be left over to reuse if you like)
1 tablespoon or as needed Rice flour or Corn starch
3/4th cup water
Method:
1. Mix the All purpose flour and Gram flour (Since I did not have today, I used Urad daal flour)
2. Add sesame seeds, Jeera (cumin seeds) salt, black pepper, and Ajma (optional) plus add the 1/4 cup oil and mix well. Slowly add the water. Please do not add any more water. More water will not help to make it crispy and crunchy so just use the only 3/4 cup water. Knead the dough really well. Its this kneading without much water that will make it a good dough making the puris crispy.
3. Leave it for 10 minutes or so covered under a cloth.
4. Get the dough on a flat surface and knead just a little and divide in to 4 balls.
5. Roll one ball with a rolling pin about 1/4inch thick and spread oil and sprinkle with few pinches of the rice flour/corn starch and roll it like a cylinder shape and chop into 16 pieces. It will look like small wheels. Repeat the process with the remaining balls of dough. Keep these chopped pieces under a cloth to prevent them getting dried up. Take each little chopped piece and roll just a little with the rolling pin, (few strokes only to flatten) into small flat circle like pieces but not really rounds; just abstract shape is fine. Do not flatten too much. The design will look like few small pie pieces are stacked and stuck together, which is exactly our aim. I like to keep them prepared all of them before I start to deep fry. They are easy to separate and pick to deep fry.
6. Heat the oil in a wide frying pan called Kadaai (A bowl-shaped frying pan) on medium hot flame. When its hot, add one puri to check, if it comes up then you know the oil is ready. Deep fry gently on both sides until a desired golden color is achieved.
7. Gently remove with a perforated ladle onto a kitchen paper towel to drain off excess oil. Let it cool you will find it crispy and crunchy. Repeat the process with the remaining puris and after cooling store in an air tight container. You do not need to refrigerate this. This can stay up to a month.
Kalpana Christian Sharma
| Nutrition Facts |
|---|
| Servings 65.0 |
| Amount Per Serving |
| calories 48 |
| % Daily Value * |
| Total Fat 4 g | 5 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 2 g |
| Polyunsaturated Fat 1 g |
| Trans Fat 0 g |
| Cholesterol 0 mg | 0 % |
| Sodium 5 mg | 0 % |
| Potassium 1 mg | 0 % |
| Total Carbohydrate 3 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
