Farsi Puri | Sanjeev Kapoor Khazana

Crunchy puris stuffed with a flavourful coconut filling.
FARSI PURI

Ingredients

¼ cup desiccated coconut
2-3 green chillies chopped
1 inch ginger, chopped
1 tbsp oil
1½ cups refined flour (maida)
2 tbsps semolina (rawa/suji)
2-3 tablespoons melted ghee
1 tbsp gram flour
¼ tsp turmeric powder
Salt to taste
Freshly chopped coriander leaves
1 tsp cumin seeds
½ tbsp sesame seeds
Juice of 1 lemon
Oil to deep fry
Chilli powder for sprinkling.


Method

1. Put refined flour, semolina, melted ghee and crushed peppercorns in the dough maker and knead to a stiff dough.
2. Heat sufficient oil in a kadai.
3. Divide the dough into small portions and roll out each portion into a small puri.
4. Dork the puris with a fork.
5. Slide the puris, a few at a time, into hot oil and deep fry till lightly coloured. Drain on absorbent paper.
6. Let them cool slightly before serving.

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Cuisine - Gujrati

Course - Snack

Dish - Snack

Prep Time - 10 mins

Cook Time - 30 mins

Total Time - 40 mins

Servings - 40