Farsi Poori
Farsi Poori is the Gujju version of the Punjabi Mathri . Crunchy , crispy pooris make an excellent tea time or a breakfast snack .
Ingredients
- 500 gms Maida
- 1 tsp cumin seeds
- 1 tsp carom seeds
- 20 whole peppers coarsely pounded
- 125 gms ghee / oil
- Salt to taste
- Oil to deep fry
Instructions
- Serve the maida , adding salt to taste .
- Make a well in the centre , and add cumin seeds, carom seeds, ground black peppercorns .
- Add oil or warm ghee , make sure it’s warm and not hot .
- Use warm water to bind the dough .
- The dough should be firm .
- Cover and let it rest for 30 minutes .
- Now divide the dough in four balls .
- Roll the first ball into a large disc .
- Apply ghee / oil all over the disc .
- Roll the disc tightly .
- Now cut the roll into 1/2” slices.
- Flatten each price and roll lightly .
- Cover and keep till you finish using the other balls too .
- Deep fry on medium to slow flame , in batches till the pooris are crisp and golden .
