Farsi Puri is a type of an Indian bread from the puri family and they taste like salted biscuits. Its very easy to make the puris and can be cooked and saved to be eaten up to 2 weeks. These puris are usually made during holidays or when you are expecting lots of guests. They make a great snack but can also be eaten with your curry and rice whilst you are on holiday and do not wish to make chappatis. I tend to make them on my first day of holiday and then eat them as I need them during the holidays.
The puris taste lovely with a cup of tea, can be used when making bhel puris or offered as a snack just like you would offer cheese biscuits. I used half a bag of Plain flour -750 grams -for my recipe and ended up making so many puris that some got posted off to my son - who got them all intact - as the Post Office had put a "fragile" sticker on the parcel. So although my recipe is for 750 gm of flour, please adjust accordingly if you wish to make only a few puris. As long as the puris are packed in an airtight container, they will taste nice for over two weeks.
Ingredients to make 100- 125 puris depending on the size:
750 Plain white flour
125 gram salted butter
3 teaspoons salt
1.5 teaspoon cumin
1.5 teaspoons coarsely groung black pepper
1 litre sunflower oil or any cooking oil is fine
1. Sieve the flour.
2. Warm the butter for a couple of minutes -until it looks runny -almost like oil.
3. Make a dip in the flour and pour in the butter.
4. Sprinkle on the coarse black pepper and salt.
7. Using warm water bind the dough. This dough should not be mixed too much as we need to keep in as much of the air in the dough as we can. I usually bind it and leave it spread out into a flan dish as shown below.
8. Now we need to divide the dough into approximately 125 small balls.
9. Roll out the puris and prick them either with a fork or a knife. I like to prick the puris with a knife as shown below:
10. Deep fry the puris in sunflower oil . When you put the puris in oil, wait for them to float up and then keep turning them gently until they are a light golden colour.
11. Remove the puris on kitchen paper. As the puris cool, they will turn slightly darker and crispier.
12. Once cool, please store in an airtight container. These should be fine for a fortnight.
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