verki puri close up picture

Verki puri recipe with step by step photos and a video. It is a crispy and flaky tea time snack made with all-purpose flour, carom seeds, black pepper, ghee, and salt. All the ingredients used are easily available at home.

Verki puri has a mild peppery flavor and tastes delicious. This is similar to south Indian sweet Chiroti from Karnataka, India. While some others will find the process of making it similar to Khaja. Verki puri is savory in taste and is a perfect snack for evening tea.

Verki puri served with tea

Tips to make perfect verki puri recipe:

  1. Ghee is an important ingredient that makes puri flaky. If you replace ghee with oil, the puri will not be that flaky. Taste and crispiness will be the same.
  2. You can replace corn flour with rice flour.
  3. Keep the consistency of the cornflour paste free flowing.
  4. Roll the dough as thin as possible before forming the log.
  5. After cutting 1-inch pieces from the log, press it gently and then roll it.
  6. While frying the puri the oil should not be too hot. It should be medium hot.
  7. Use only that much of oil that is needed for deep frying. The oil will turn cloudy after deep frying the puri. So use oil as required.

For making verki puri, Ghee/Clarified butter plays an important role. The layer separates with the application of ghee and cornflour paste. You can replace corn flour with rice flour.

I tried to replace ghee with oil but the texture is not flaky. You will get the same taste and crispiness but to have flaky verki puri you have to make it with ghee.

You may like to see other popular snacks recipe from this website:

  1. Oats pizza muffins
  2. Potato Nuggets 

Verki puri recipe | How to make verki puri | Tea time snacks recipe

Verki puri - crispy and flaky tea time snacks recipe.
Course snacks, snacks/starters
Cuisine Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 puri
Calories 261kcal
Author Preeti Nayak

Ingredients

  • 11/2 Cup Maida/All purpose flour
  • Salt to taste
  • 1 tsp Carom seeds/Ajwain
  • 3 tbsp Ghee/Clarified butter
  • 1 tsp Black pepper powder
  • 3 tbsp Fine Rava/Sooji/Semolina
  • Water to knead the dough

For the paste:

  • 2 tbsp Ghee/Clarified butter
  • 1 tbsp Corn flour

Instructions

  • In a mixing bowl take maida/all purpose flour, salt to taste, carom seeds/ajwain, hot ghee/clarified butter, black pepper powder and rava/semolina. Mix them well.
  • Now add water little by little and knead a semi-stiff dough.
  • Cover and keep it aside for 15 minutes.
  • In another bowl mix corn flour and ghee. It should have free-flowing consistency. Keep it aside.
  • Knead the dough again for 5 minutes.
  • Divide the dough into equal size balls. I got 6 equal size balls.
  • Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
  • Same way roll all other dough balls and keep it aside.
  • Now place one of the rolled dough on a clean surface and apply the corn flour and ghee paste over it.
  • Place another rolled dough over it. Again apply the paste.
  • Repeat the same process till the last rolled dough is placed.
  • Apply the paste over the last rolled dough.
  • Roll all the layers together tightly from one end to another and form a log.
  • Remove both the ends with a knife.
  • Cut the rest of the log into 1-inch pieces.
  • Take one of the cut pieces and flatten it gently with the help of the palm.
  • Roll it again and make medium size puri. No need to roll it too thin. Same way prepares the rest of the puri.
  • Heat oil on medium flame.
  • Fry the puri till it is lightly golden on both the sides.
  • Once cooled, store it in an airtight container. Stays good for 15 days.

Video

Notes

  1. The oil should not be too hot while frying the puri.
  2. Roll the cut pieces from the logs gently.
  3. Do not apply flour while rolling it.
  4. You can replace carom seeds with cumin.

How to make verki puri with step by step photos:

  1. In a mixing bowl take maida/all purpose flour, salt to taste, carom seeds/ajwain, hot ghee/clarified butter, black pepper powder and rava/semolina. Mix them well.
  2. Now add water little by little and knead a semi-stiff dough.
  3. Cover and keep it aside for 15 minutes.

Preparing the dough for making verki puri recipe

4. In another bowl mix corn flour and ghee. It should have free-flowing consistency. Keep it aside.

Making cornflour and ghee paste for verki puri recipe

5. Knead the dough again for 5 minutes.
6. Divide the dough into equal size balls. I got 6 equal size balls.

Knead the dough again and make balls for verki puri recipe

7. Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
8. Same way roll all other dough balls and keep it aside.

Rolling the dough balls for making verki puri recipe

9. Now place one of the rolled dough on a clean surface and apply the corn flour and ghee paste over it.
10. Place another rolled dough over it. Again apply the paste.

Application of cornflour paste on rolled dough

11. Repeat the same process till the last rolled dough is placed.
12. Apply the paste over the last rolled dough.
13. Roll all the layers together tightly from one end to another and form a log.

Rolling it to make a log for making verki puri recipe

14. Remove both the ends with a knife.
15. Cut the rest of the log into 1-inch piece.

Cut the logs into 1 inch pieces for making verki puri recipe

16. Take one of the cut pieces and flatten it gently with the help of the palm.

flatten the cut pieces for rolling it.

17. Roll it again and make medium size puri. No need to roll it too thin. Same way, prepare the rest of the puri.

Roll to make verki puri.

18. Heat oil on medium flame.
19. Fry the puri till it is lightly golden on both the sides.

frying the verki puri in hot oil.

20. Once cooled, store it in an airtight container. Stays good for 15 days.

Verki puri close-up picture

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