Farsi Puri

Farsi puri is a Diwali tradition in my house. Ever since I remember, Diwali meant these crispy puris made and devoured. Mom made them pretty early and we ate them through the festival. I am hoping to make this a tradition with my daughter too. My little one liked them (inspite of the peppercorns) and has been happily having them everyday.

Ingredients:

2 cups all purpose flour (maida)

1/3 cup melted ghee

1 teaspoon caraway seeds (ajwain)

1 teaspoon cumin seeds (jeera)

1 teaspoon crushed (not powdered) peppercorns

Salt

Water

Oil to fry

In a large bowl, take the flour and add the melted ghee one tablespoon at a time. Mix in the ghee into the flour with your fingers. Keep adding ghee and mixing till the flour clumps into a ball when gathered in a fist. You may need less or more ghee than I did. You can add oil too but ghee makes a crisper puri. Add water to make a tight dough. 

Heat oil in a wok. Make small balls with the dough and roll out small puri's, about 2.5 inches in diameter. Make some deep gashes with a knife in the puri so it does not puff up while frying. Keep the dough covered while you work, else it will dry out. Deep fry 2-3 puri's at a time keeping the flame medium-low. If you fry on high heat, they will not become crispy from inside. Fry till they are golden on both sides. 

They taste delicious just out of the fryer but they can be stored up to 15 days in an airtight container. 

Happy Diwali!!!