Farsi (Crispy) Poori Or Lachha Poori

Name: Farsi (Crispy) Poori Or Lachha Poori
Cuisine: Indian
Ingredients: 11/2 cup Maida; 3 tbsp Ghee; 1 tsp cumin seeds; 1/2 tsp Black pepper; 1/2 tsp Salt; 1/3 cup Water

Smruti Rana @smrutiskitchen

Vadodra

#Mothersday
Meri mom Ne Muje ye recipe shikhai thi jav me 7th std me study Kar to thi.. Aur Uski health kharab hone se karan wo jab me 8th std me thi tab hi mom ki death ho gai.. I miss my mom.... Love u mom... Always..
Mummy Muje Tea ke sath ye Poori deti thi.
Ye meri favorite thi aur ajj bhi he....

I don't know ke Mummy kya kya pasand tha par Apki ye recipe Muje yaad he.. This is for u.. Mom

Traditional Gujarati snack made from all purpose flour served during festival.

I don't know ke Mummy kya kya pasand tha par Apki ye recipe Muje yaad he.. This is for u.. Mom

Traditional Gujarati snack made from all purpose flour served during festival.

Smruti Rana @smrutiskitchen

Vadodra

I don't know ke Mummy kya kya pasand tha par Apki ye recipe Muje yaad he.. This is for u.. Mom

Traditional Gujarati snack made from all purpose flour served during festival.

I don't know ke Mummy kya kya pasand tha par Apki ye recipe Muje yaad he.. This is for u.. Mom

Traditional Gujarati snack made from all purpose flour served during festival.

Saved

Ingredients

11/2 cupMaida
3 tbspGhee
1 tspcumin seeds
1/2 tspBlack pepper
1/2 tspSalt
1/3 cupWater

Saved

Steps

1

Sieve the flour in a bowl and add cumin seeds powder, coarsely ground black pepper and salt to taste.
2

Make a well in the flour and pour in the ghee in the flour.Mix well all the ingredients.
Now add water to the dough and knead the dough. I have used 1/3 cup of water to Knead the dough.
3

Divide the dough in equal parts and take the first ball and put it over a rolling board and roll it into a thick flat disc.
4

Now apply some ghee and flour on the rolled puri evenly on all sides.
5

From one end start rolling it and make it like a tube.
6

Cut the roll in horizontally into 1/2 inch pieces.
7

Take one piece and press it with your hand and make it flat and start rolling it like a puri.
8

Do this for all the pieces. Roll it thick like a mathari.keep aside for frying.
9

Heat oil in a pan and once the oil is hot fry the puris in batches on low to medium flame till golden brown.
10

Gujarati Farsi Puri is ready to eat.
11

Notes--
Let the pooris cool down before storing them. Otherwise they might become soft.
You can store farsi puri for 15-20 days in an air-tight container.