Thursday, 4 April 2013

Wholewheat Farsi Puri (crumbly salted Indian biscuits)

This version of Farsi Puri is not the traditional recipe which is crispy, Instead it has a delicious crumbly melt in your mouth texture.
I also decided to use wholewheat flour for a healthy take on it and substituted the ghee with Bertolli( olive oil margarine)
These Puri's are very easy to make so please give it a go.

1/2 cup of all purpose flour
2 cups wholewheat flour
1 tsp salt
3 tbsp olive oil margarine (I used Bertolli) Melted
3 tbsp vegetable oil
1 tbsp whole cumin seeds
1 tsp ground black pepper ( you can use crushed black peppercorns)
Warm water as needed to bring the dough together.
Vegetable/sunflower oil to fry puri's

Add the flour, salt, cumin seeds and black pepper into a mixing bowl and give it a stir.
Now add in the melted olive oil margarine and oil and mix well with your hands adding a little warm water at a time to make a stiff dough.

Knead the dough a few times until it comes together making sure it's still tough.
Form a ball with the dough and let it rest for 10-15 minutes.

Make small rounds with the dough.
Put some oil in a pan enough to fry the puri's and heat on a medium heat.
Check to see if the oil is ready by putting in a tiny bit of dough, If it floats to the to the top, it's ready.
Now turn the heat down to low.

Roll out the puri's into small thin circles and prick them with a fork. ( pricking them helps them become crispy/crumbly instead of soft puri's)

Place a few rolled out puri's in at a time and remove them when they get a golden brownish colour on both sides. Place them on a plate with kitchen roll on them to get rid of ant excess oil.

These Puri's are delicious with pickled chilis and a lovely cup of Masala chai .

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