|1½ cups Maida (Plain White Flour)
|3 tablespoons Semolina (Suji/Rava)
|1 tablespoon Whole Black Peppercorns
|3 tablespoons Ghee (clarified Butter) or Cooking Oil
|1 teaspoon Cumin Seeds
|Cooking Oil for deep frying
- Take maida (plain white flour), semolina, cumin seeds, 3 tablespoons cooking oil and salt in a deep wide mouthed bowl and mix well using your hand.
- Add water as required and knead a stiff dough. It should be harder than paratha or masala puri dough.
- Cover it using plain muslin cloth and keep aside for 10-15 minutes. Divide it into 2-3 equal portions and give them a long cylindrical shape. Cut it into small portions using a knife and give each portion a round shape of pattie.
- Take each portion of dough and roll it out on chapati maker board into approx. 3-4 mm thick small circles of 3-4 inch diameter. Put 2-3 whole peppercorns over rolled puri and crush them with a pestle. Prick rolled puri with a knife or fork. 4-5 pricks in entire raw puri at different places are sufficient.
- Heat oil in a frying pan or kadai over medium flame. Deep-Fry pricked raw puris until they become light brown on both sides.
- Drain and transfer to plate having kitchen paper spread on it. As they cool, they will turn slightly dark brown. Fry remaining puris. Crispy and crunchy farsi puris are ready, store them in airtight container and enjoy for 10-15 days.
- Knead hard dough to make it crispier.
- If you do not like whole peppercorns then crush them coarsely and add while kneading the dough in step-1.
- Add 1 tablespoon more oil while kneading the dough to get melt in the mouth texture.