Farsi Puri (Crispy Puri)

Ingredients:

• 1½ cups Maida (Plain White Flour)
• 3 tablespoons Semolina (Suji/Rava)
• 1 tablespoon Whole Black Peppercorns, crush coarsely
• 3 tablespoons Ghee , malted
• 1 teaspoon Cumin Seeds crush coarsely
• Cooking Oil for deep frying
• Salt
• Water

Method:

1. Mix maida (plain white flour), semolina, cumin seeds, ghee, Pepper and salt in a deep wide mouthed bowl.
2. Add water as required and knead a stiff dough. It should be harder than paratha or masala puri dough.
3. Cover it using plain muslin cloth and keep aside for 10-15 minutes. Divide it into 2-3 equal portions and give them a long cylindrical shape. Cut it into small portions using knife and give each portion a round shape of pattie.
4. Take each portion of dough and roll it out on chapati maker board into approx. 3-4 mm thick small circles of 3-4 inch diameter. 
5. Prick rolled puri with knife or fork. 4-5 pricks in entire raw puri at different places are sufficient.
6. Heat oil in a frying pan or kadai. Deep-Fry pricked raw puris on medium heat until they become light brown on both sides.
7. Crispy and crunchy farsi puris are ready, store them in airtight container and enjoy for 10-15 days.