Verki Puri - Crispy Tea Time Snack

Verki Puri is a flaky and crispy deep-fried tea time snack made with flour, cumin seeds, carom seeds, black pepper, salt, and ghee. Best serves with tea.

Recipe Source Link:https://www.mygingergarlickitchen.com/verki-puri/

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RECIPE INGREDIENTS

» For Verki Puri Dough //

• 1.5 cups all-purpose flour (maida) + 3 tablespoons for dusting
• 3 tablespoons semolina (rava)
• 1 teaspoon cumin seeds (jeera)
• Salt to taste
• 1 teaspoon carom seeds (ajwain), slightly crush between palms
• 2.5 tablespoons hot ghee or oil + 1/4 teaspoon for greasing dough
• 1/2 teaspoon crushed black pepper (kali mirch)
• Warm water for kneading dough

» For Paste //

• 2 tablespoons melted Ghee
• 2 tablespoons cornflour, or more if needed

» For Cooking //

• Oil for deep frying

RECIPE INSTRUCTIONS

» How to Make Verki Puri Dough //

1. In a large mixing bowl, add flour, semolina, cumin seeds, salt, and carom seeds, and hot ghee or oil.
2. Using your fingers, rub the ghee and flour mixture. The ghee is hot, so be careful while mixing.
3. Keep mixing until it ghee is well incorporated in all of the flour. This would take about 4-5 minutes. At this point, it resembles breadcrumbs and holds shape. To check, take some flour mixture between your palm and make a fist. If it holds the shape then you have added enough fat. If the dough falls to pieces, that means you need to add more oil/ghee.
4. Start by adding the water little by little and knead it into a semi-stiff dough. Semolina absorbs water while resting, so don't knead it too firm.
5. Cover and let it rest for 30 minutes.

» Make Ghee Flour Paste //

1. In a small bowl, add melted warm ghee and cornflour.
2. Stir well to make a smooth and lump-free paste. The paste should be of flowing consistency. So feel free to adjust the amount of ghee/flour. Keep it aside.

» Roll and Shape Verki Puri //

1. After 30 minutes, knead the dough again.
2. Divide dough into 7 pieces and shape them into balls.
3. Dust each ball with dry flour and roll them as thin as possible. Try to roll all the sheets of similar sizes.
4. Place a rolled sheet on the work surface and generously slather it with the prepared ghee and flour paste. Sprinkle with some dry flour.
5. Place the 2nd rolled sheet on it and brush it with ghee and flour paste. Then sprinkle with dry flour. Do this with all the remaining sheets.
6. When 7 rolled sheets are stacked on, apply the same ghee and flour paste and sprinkle with some flour.
7. Start rolling up tightly from one corner to another. Roll it further until all the edges are sealed tightly.
8. Trim the edges and cut them into 1 to 1/2-inch pieces from the log.
9. Flatten each piece slightly using your palm and roll with gentle pressure.

» Deep-fry Verki Puri //

1. Add enough oil to broad pan or Kadai and heat over medium heat. When the oil is hot, drop the rolled poori and fry them on medium-low low heat.
2. Keep stirring occasionally, and deep fry puris until they are golden and crisp from both sides. Frying would take some time, so be patient.
3. Using a slotted spoon, shake off excess oil and remove from oil.
4. Place them over a kitchen paper-lined plate to remove excess oil.
5. Let them cool completely before storing in an airtight container. Verki Puri stays fresh at room temperature for up to 1 month.
6. Serve verki puri with tea or coffee.

RECIPE NOTES

1. Always roll dough balls as thin as possible. This step ensures the perfect layers.
2. I use all-purpose flour (maida) for making verki puri, but you can also use whole wheat flour or the combination of both flours.
3. While frying the puris, make sure the oil is neither too hot nor too cold. Always deep-fry puris on medium-low heat until they are golden from all sides.