Crispy verki puri

Name: Crispy verki puri
Total time: 1800 s
Yield: 2,4 servings
Cuisine: Indian
Ingredients: 250 grams All purpose flour -; 50 grams Semolina; 1 tsp Cumin; 1 1/2 teaspoons Salt; 120 milliliters Water; 1 teaspoon Black pepper; 75 grams Ghee -; as needed Oil - for frying; 2 tablespoons- Warm ghee -; 1/2 tablespoon Ghee -; 30 grams Cornflour -

Preeti Singh @cook_9557786

Korba Chhattisgarh

Crispy verki puri

Preeti Singh @cook_9557786

Saved

Ingredients

30min

2,4 servings

250 gramsAll purpose flour -
50 gramsSemolina
1 tspCumin
1 1/2 teaspoonsSalt
120 milliliters Water
1 teaspoonBlack pepper
75 gramsGhee -
as neededOil - for frying
2 tablespoons-Warm ghee -
1/2 tablespoonGhee -
30 gramsCornflour -

Saved

Steps

30min

1

In a mixing bowl, add 250 grams all purpose flour, 50 grams semolina, 1 teaspoon cumin, 1 teaspoon black pepper, 1 1/2 teaspoons salt, 2 tablespoons warm ghee, 120 milliliters water and knead it into a smooth soft dough.
2

Add 1/2 tablespoon ghee and tuck the dough well. Keep aside.
3

In a bowl, add 75 grams ghee, 30 grams corn flour and mix it well. Keep aside.
4

Roll 5 portions of the dough, one by one, into a 200 mm. (8") diameter circle without using any flour for rolling.
5

Place a rolled portion on a clean, dry surface, spread a little of the prepared ghee and corn flour paste evenly over it.
6

Place another rolled portion over it.
7

. Repeat step 5 and 6 to make 3 more layers.
8

Roll it up tightly from one end to the other and cut into equal portions using a sharp knife.
9

. Flatten each portion in between your palms, one by one, and again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling. Make sure to seal the ends well using your fingers so that it does not open up while deep-frying.
10

Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
11

. Cool, store in an air-tight container and use as requir