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Xtra Flaky Farsi Puri

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Recipe: Xtra Flaky Farsi Puri

Xtra Flaky Farsi Puri is a more flakier version of the traditional farsi puri recipe. Layers are created to give it that flaky texture and it tastes so good. These Puris are normally enjoyed with some spicy masala tea. I remember my mum would often make this kind of farsi puri,  as my dad loved it. We would be given flaky puri in our break box.

 

Memories

We are nearly coming to the end of the Mega BM, today is Day 24 and brings with it the most difficult letter X. It is so difficult to find dishes that begin with X. When I was thinking of Indian Cuisine and Indian flatbreads, Xacuti comes to mind which is a fiery Goan spice blend. I thought of making the spice blend and instead of using it in a curry which it usually is used for, I wanted to add it to the dough to make fiery masaledar parathas.

Remembering My Mum

Then what made me change my mind? My mum.. bless her soul. When I was looking at the dates when I would be posting the flatbreads, a flatbread beginning with letter X fell on 28th September, my mum’s birthday. As some of you may know my mum made few traditional dishes but made them well. I’ve posted most of the dishes that she made and we loved them except for her famous flaky farsi puri. So here’s to my dearest mum, her famous xtra flaky crispy farsi puri. Remembering you on your special day. Hope you are happy and at peace where ever you are.

Enjoy Them As Travel Food

Whenever we would travel to Mombasa by road my mum would make these puris. We’d stop at the petrol station, use the washrooms, fill petrol and at the same time open our hampers and enjoy the food packed by my mum and other families who would travel with us. Usually my dad’s friends and their families and us, would all travel together to Mombasa for our annual holiday. Back then we didn’t take numerous holidays in a year, it was only one and that too on Christmas Day. My dad would close the shop in the evening and we’d travel at night. Since we would be so many, my mum would prepare the puris a week ahead. I would help her to smear the paste on the rolled dough, she would roll it up tightly and then I would help her to cut them into pieces and press them gently. Later on the duty progressed to helping her to roll them into small puris.

Sharing This Recipe With Mega Blogging Marathon

For this Mega Marathon, which lasts a month with a break only on Sundays, I opted to for the theme A-Z Indian Flatbreads that are not made using a batter. So far it has gone well and I have discovered so many different Indian Flatbreads from all over India. Mega Blogging Marathon is a group of bloggers who get together to post a dish for 26 days according to the chosen theme.

As a school teacher I would not allow the word extra to be spelt with X in the beginning as that is wrong.However, desperate times call for desperate measures and had no choice but to use it as Xtra and no Extra.

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Ingredients Required For Xtra Flaky Farsi Puri

Plain Flour

All purpose flour, maida. You don’t the same degree of flakiness with wheat flour. Will need a bit extra for dusting when you roll out the dough.

Cumin Seeds

Jeera, jiru, required for the dough.

Coarse Pepper Powder

Add according to your taste. It is best to crush the peppercorns in a mortar with a pestle. However, you can give short bursts in you food processor also to make the coarse pepper powder.

Salt

To add to the main dough. Add according to your taste. I find ½ tsp for the below mentioned quantity is perfect. However, do taste the flour after adding the salt. Some salts tend to be more salty than others.

Oil

Need to add some to the dough and also for deep frying.

Rice Flour

Required to prepare the paste that we will make to apply to the rolled out dough. It is the paste that helps to create those beautiful flaky layers.

Corn Flour

Cornstarch, the fine powdery kind. Required for the paste.

Ghee

Heat the ghee gently till it melts. Required to make the paste.

 

 

 

 

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XTRA FLAKY FARSI PURI |VERKI PURI RECIPE

Xtra Flaky Farsi Puri is a more flakier version of the traditional farsi puri recipe. Layers are created to give it that flaky texture and it tastes so good. These Puris are normally enjoyed with some spicy masala tea.
Course festival recipe, Snack, Tea Time
Cuisine Gujarati
Keyword flaky farsi puri, layered puri recipe, verki puri recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 30 minutes
Total Time 55 minutes
Servings 10 PIECES
Author mayurisjikoni

Ingredients

FOR THE DOUGH:

  • 1 cup all purpose flour
  • 1 tsp coarse pepper powder
  • ½ tsp cumin seeds
  • ½ tsp salt
  • 1 tbsp oil
  • ⅓ - ½ cup water

FOR THE PASTE

  • 2 tbsp rice flour
  • ½ tbsp cornflour cornstarch
  • 2 tbsp melted ghee
  • EXTRA
  • oil for deep frying
  • extra flour for rolling

Instructions

  • Mix the rice flour, cornflour and ghee and make a paste. Leave it on the side.
  • To make the dough mix the flour, coarse pepper powder, cumin seeds and salt.
  • Add oil and rub it into the flour.
  • Add water and make a dough that is not soft and not too hard. Knead the dough for a few minutes.
  • Cover the dough with a damp tea towel or a cotton cloth and let it rest for 30 minutes.
  • Divide the dough into 4 parts. Roll each part into a ball and flatten it between the palms.
  • Using a little bit of flour (not too much), roll each dough part into thin circles of about 8 inches in diameter.
  • Place one rolled dough or roti on the worktop or rolling board.
  • Smear the paste over it, including the edges using a pastry brush.
  • Place the second rolled dough or roti on it.
  • Smear the paste over it.
  • Place the third rolled dough or roti on top of it.
  • Smear the paste over it.
  • Place the last roti or rolled dough over it.
  • Smear it with the paste.
  • Roll tightly the stacked circles or rotis like a Swiss roll.
  • Cut into 10 equal parts.
  • Take one part of the 10 pieces and place on the rolling board with the cut part facing up. Press it down gently.
  • Roll into a 3 inch diameter flatbread. Repeat  with the remaining pieces and keep them on the side till the oil becomes hot.
  • Heat the oil for frying in a wok or karai over medium heat.
  • Drop a tiny piece of dough in the oil. If it sizzles and comes up immediately then the oil is ready.
  • Drop the 3-4 rolled puris   at a time into the hot oil over low to medium heat and fry till it becomes crispy, the layers open up and it turns light pink in colour.
  • Take it out of the oil using a slotted spoon and keep in a colander for the extra oil to drain out.
  • When it becomes cool, layer the air tight container with a kitchen towel and store the farsi puris in it till required.

Notes

Don't use too much ghee or oil for smearing otherwise the puris will open up on frying.
Its best to tuck the end part under the puri so it does not open up on rolling and frying.
Can replace the ghee with melted butter or oil.
Can add carom seeds (ajwain, ajmo) instead of cumin seeds.

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