Verki puri recipe - crispy and flaky layered puri recipe for tea time snacks. Learn how to make verki puri recipe easily at home with step by step photos and a recipe video.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: snacks, snacks/starters
Cuisine: Indian
Servings: 12puri
Calories: 261kcal
Author: Preeti
Equipment
Heavy bottom pan or wok
Ingredients
1.5cupsmaida/all purpose flour
salt to taste
1teaspooncarom seeds/ajwain
3tablespoonghee/clarified butter
1teaspoonblack pepper powder
3tablespoonfine rava/sooji/semolina
water to knead the dough
For making the cornflour paste
2tablespoonghee/clarified butter
1tablespooncorn flour
Instructions
Step 1 Making the Dough
In a mixing bowl, combine maida, salt, ajwain, hot ghee, black pepper powder and rava/sooji. Be careful, we are using hot ghee here, initially combine with a spoon.
Now add water little by little and knead a semi-stiff dough. It is important, if the dough is semi-stiff then only layers will be crispy.
Cover and keep the dough aside for 15 minutes.
Step 2 Making the Cornflour paste
In another bowl, combine cornflour and ghee. It should have free-flowing consistency. Keep this paste aside.
Step 3 Making the Verki Puri
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 cornflour and ghee paste over it.
Place another rolled dough over it. Again apply the paste.
Repeat the same process until 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 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, prepare the rest of the puri.
Step 4 Frying the Layered puri
Heat oil in a heavy bottom pan on medium flame.
Fry the puri until it is lightly golden on both the sides.
Once cooled, store it in an airtight container. Stays good for 15 days.
Video
Notes
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.
You can replace corn flour with rice flour.
Knead a semi-stiff dough.
Keep the consistency of the cornflour paste free-flowing.
Roll the dough as thin as possible before forming the log.
After cutting 1-inch pieces from the log, press it gently and then roll it.
While frying the puri the oil should not be too hot. It should be medium hot.
Do not overcrowd the pan while deep frying the puri. It will reduce the temperature of the oil and the puri will not be crisp.
Use only that much oil that is needed for deep frying. The oil will turn cloudy after deep frying the puri. So use oil as required.