Verki puri recipe
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.
Servings: 12 puri
Calories: 261kcal
Equipment
- Heavy bottom pan or wok
Ingredients
- 1.5 cups maida/all purpose flour
- salt to taste
- 1 teaspoon carom seeds/ajwain
- 3 tablespoon ghee/clarified butter
- 1 teaspoon black pepper powder
- 3 tablespoon fine rava/sooji/semolina
- water to knead the dough
For making the cornflour paste
- 2 tablespoon ghee/clarified butter
- 1 tablespoon corn 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.
Nutrition
Calories: 261kcal