All are very much familiar with a well know Gujarati Snack “Farsi Puri”. Here I am presenting an amazing version of farsi puri, which is Multi-Layered & Gives a Velvety Feel while Eating…
Hence I have named it “Multi-Layered Velvety (Makhmali) Farsi Puri“…
A Must have especially during the festive seasons….Crispy & Delicious Melt in Mouth……YUMMMY!!!
For sure you all will Fall In Love with these puri’s……
- 2 cups of plain flour (maida)
- ¼ cup rawa (samolina)
- 1/2 tps cumin seeds lightly crushed (should be very coarse
- ½ tbps black pepper lightly crushed (should be very coarse)
- 2-3 tbps of cream of milk
- 2 tbps warm ghee
- ½ cup of paste mixture made from ghee and 1-2 tbps rice flour (ghee should no be melted at all)
- 2-3 tbps of plain rice flour for dusting
- Salt to taste
- Cooking oil for frying
Sieve the plain flour. Add the salt, cumin seeds, black pepper, cream of milk & warm ghee to the flour. Mix all and prepare the dough using some warm water. The dough should not be too tough.
Divide the dough into 12-14 balls & Roll out one ball into a round chappati.
Spread paste mixture on the rolled out chappati making a thin layer of same and dust some rice flour on it.
Note: this paste helps to give puri’s a velvety feel.
Turn the chappati inwards from one edge like you would a swiss role and make a roll. Make all the balls accordingly.
Cut the roll into small circles.
Lightly press with rollerpin length wise (one or two times)
similarly do all the puri’s one by one.
Note: while dropping the puris into the frying-pan, it should be on high flame. After dropping the puris, the flame should be turned medium to low flame each time..
When all the puris are done, let them cool down. Once cooled puris are ready to be stored in airtight container
Serve as required…
You should try this recipe in your kitchen
Do let me know how it went ………….
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