This one snack is so favourite in my family but I don't make enough. I like to prepare this when my son visits us from USA. He is absolutely crazy for my rice tapioca chakri and these farsi (savoury) puris. He even tried to prepare chakri on his own while I guided him through video chat 
. He refuses to eat store bought chakri. Usually I prepare simple farsi puri/poori but this time I was in a mood to make it fancy 
. I had to do one extra step to get the layers in the puri which I didn't mind but they came out absolutely beautiful and super crispy. We also prepare this puris during Diwali. This is a wonderful snacks for road trip. These puris are prepared using all purpose flour and wheat flour but if you are looking for gluten free option then try this puri/poori recipe.
This recipe makes around 35-40 small puris.
Please note that you can see printable version at the end. You need to use chrome browser to print or save the copy of the recipe.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients:
1 cup all purpose flour or maida
1 cup whole wheat flour
1 tbsp dry fenugreek leaves
1 tsp crushed cumin seeds
1 tsp crushed black pepper
Salt to taste
1 heaping tbsp boiling ghee
1 tbsp rice flour
Ghee (Cold)
Oil for frying
Procedure:
1. In a mixing bowl, combine all purpose flour, wheat flour, dry fenugreek leaves (crush with hands), crushed cumin seeds and black pepper and salt. Make a well in the flour and then add 1 tbsp hot (boiling) ghee. Mix it will spoon first. Then using hands prepare slightly semi soft dough adding little water at a time. Let the dough rest for 30 minutes covering the lid.
2. Knead the dough once again and divide it in 6 or 9 portions and shape in to flat circles. This is an additional step to make layered puri. You can skip this step if you are planning to make simple khasta puris.
3. Using rolling pin and flat surface, roll big size roti. Make it slightly thin which will make extra layers. Spread cold ghee with hand all over the roti and sprinkle some rice flour. Keep this aside on a flat plate. Prepare another roti with similar thickness and similar size as the 1st one. Spread ghee and sprinkle some rice flour. Now put this roti on the top of another one (flour and ghee side up) you prepared earlier. This way pile three rotis on top of one another. Once this batch is ready, start folding it (like spring rolls without stuffing), keep both ends open. You will end up with long cylinder. You can carefully pull this to extend cylinder shape. Now cut this in 1cm thick circles. Keep these in a bowl with cover so they doesn't dry out. You can work on the next batch and follow the same procedure.
4. To roll small puri, take one flat circle and slightly press with your palm. Make sure to keep layering side on top where you can see the layers. Start rolling with rolling pin. Make slightly thick puri. Put these puris on cotton cloth or big tray until you finish rolling all. Don't worry if they are drying out, it will be quicker to fry.
5. Heat oil in a frying pan. Turn down the heat to medium. Slowly transfer 5-6 puris in pan. Fry on low to medium heat pressing slightly with spatula flipping couple times. Fry it until it's lightly brown from both sides and crispy. Make sure they are fried properly and crispy otherwise one soft puri will spoil all other. Transfer fried puris on paper towel to absorb extra oil.
6. When all puris cool down, store it in airtight container. They will stay good for 2-3 weeks.
These puris are so aromatic as I have added dry methi (fenugreek), cumin and black pepper. They are very crispy and a great snacks to enjoy with masala chai. You can also add sesame seeds while making dough. You can use only all purpose flour (maida) if you wish.
Hope you enjoy making and eating it as much as we do.
Your suggestion and comments are welcome.
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Layered Methi Puri
Ingredients:
1 cup all purpose flour or maida
1 cup whole wheat flour
1 tbsp dry fenugreek leaves
1 tsp crushed cumin seeds
1 tsp crushed black pepper
Salt to taste
1 heaping tbsp boiling ghee
1 tbsp rice flour
Ghee (Cold)
Oil for frying
Procedure:
1. In a mixing bowl, combine all purpose flour, wheat flour, dry fenugreek leaves (crush with hands), crushed cumin seeds and black pepper and salt. Make a well in the flour and then add 1 tbsp hot (boiling) ghee. Mix it will spoon first. Then using hands prepare slightly semi soft dough adding little water at a time. Let the dough rest for 30 minutes covering the lid.
2. Knead the dough once again and divide it in 6 or 9 portions and shape in to flat circles. This is an additional step to make layered puri. You can skip this step if you are planning to make simple khasta puris.
3. Using rolling pin and flat surface, roll big size roti. Make it slightly thin which will make extra layers. Spread cold ghee with hand all over the roti and sprinkle some rice flour. Keep this aside on a flat plate. Prepare another roti with similar thickness and similar size as the 1st one. Spread ghee and sprinkle some rice flour. Now put this roti on the top of another one (flour and ghee side up) you prepared earlier. This way pile three rotis on top of one another. Once this batch is ready, start folding it (like spring rolls without stuffing), keep both ends open. You will end up with long cylinder. You can carefully pull this to extend cylinder shape. Now cut this in 1cm thick circles. Keep these in a bowl with cover so they doesn't dry out. You can work on the next batch and follow the same procedure
4. To roll small puri, take one flat circle and slightly press with your palm. Make sure to keep layering side on top where you can see the layers. Start rolling with rolling pin. Make slightly thick puri. Put these puris on cotton cloth or big tray until you finish rolling all. Don't worry if they are drying out, it will be quicker to fry.
5. Heat oil in a frying pan. Turn down the heat to medium. Slowly transfer 5-6 puris in pan. Fry on low to medium heat pressing slightly with spatula flipping couple times. Fry it until it's lightly brown from both sides and crispy. Make sure they are fried properly and crispy otherwise one soft puri will spoil all other. Transfer fried puris on paper towel to absorb extra oil.
6. When all puris cool down, store it in airtight container in the pantry. They will stay good for 2-3 weeks.
These puris are so aromatic as I have added dry methi (fenugreek), cumin and black pepper. They are very crispy and a great snacks to enjoy with masala chai. You can also add sesame seeds while making dough. You can use only all purpose flour (maida) if you wish.
Enjoy!
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