Recipe

Instructions:

1. Prepare the Dough:

   • In a mixing bowl, add the all-purpose flour and salt to taste.
   • Add 1 tablespoon of oil and mix well until the flour resembles breadcrumbs.
   • Gradually add water to knead into a stiff dough. It’s important for the dough to be firm to achieve crispy puris.
   • Cover the dough with a damp cloth and let it rest for about 30 minutes.

2. Prepare the Spice Mixture:

   • In a small bowl, mix the cumin powder, asafoetida, red chili powder, turmeric powder, sugar, and kasuri methi. This will be your spice mix for the puris.

3. Rolling and Layering:

   • After resting, divide the dough into small equal-sized balls.
   • Roll each ball into a thin circle on a floured surface.
   • Spread a thin layer of the spice mixture over the rolled-out dough.
   • Fold the circle into a semi-circle, then fold it again into a quarter circle. This creates layers. Roll it out gently again to flatten.
   • Repeat this process for all the dough balls.

4. Frying the Puris:

   • Heat oil in a deep pan on medium heat.
   • Once the oil is hot, gently slide the rolled puris into the oil, frying them in batches.
   • Fry until they turn golden brown and crispy, about 2-3 minutes on each side.
   • Use a slotted spoon to remove the puris and drain them on paper towels.

5. Cooling and Storing:

   • Allow the Farsi Puris to cool completely before storing them in an airtight container.
   • They can last for several weeks if stored properly.