verki puri recipe | how to make crispy varki puri | Perfect Flaky crispy Layered Mathri | Tea Time snack
A crispy and flaky snack recipe made with Plain flour , Ghee and some spices. It is an ideal snack recipe prepared especially during the festival season of Diwali . It is also a popular jar snack and can be prepared and served for the day-to-day with a cup of tea or coffee.
This tea- time snack has an unusal flaky texture, which comes from use of hot Ghee . It’s mildly spicy taste makes it a wonderful accompaniment for Tea.
Checkout my other Tea-Time snack recipe, which I have already posted on blog…
- Methi Namakpara
- Moongdal Murukku
- Rava & Rice Murukku
- Roasted Poha Chivda / Chevda
- Wheat Chakli
- Tikha Gathiya
- Bhakharwadi
- Khakhra Papad Choori
- Dry Mini Kachori
- Bhavnagri Gathiya
- Nimki / Layered Mathri
- Masala Sev
And many more …
Here, I would love to share few points to make Verki Puri perfectly layered and crispy.
- Knead the semi tight dough to make verki puri. Don’t use dry flour while rolling , instead use Ghee/ Oil.
- While Rolling the portions, do it tightly , else the puri might open up while frying.
- Always fry puris on low flame in small batches for even cooking.
- Store in an air tight container once cooled.
Checkout the detailed Video recipe here..
Verki Puri
Flaky, Crispy, very tasty Tea Time Snack Varki Puri Recipe | How to make Verki Puri
- Knead the semi tight dough to make verki puri. Don’t use dry flour while rolling , instead use Ghee/ Oil.
- While Rolling the portions, do it tightly , else the puri might open up while frying.
- Always fry puris on low flame in small batches for even cooking.
- Store in an air tight container once cooled.
Ingredients
- 2 cups Maida
- 4 tbsp Hot Ghee
- Salt
- 1/2 tsp Black Pepper, crushed
- 1/2 tsp Carom Seeds
- 1/2 tsp Cumin Seeds
- 2 tbsp Rice Flour
- 2 tbsp melted Ghee
- Oil , to fry
Directions
- In a broad plate /Parat, take seived flour. Add freshly crushed black pepper, carom seeds, cuminseeds, salt.
- Mix and pour Hot Ghee over the mixture. Mix and crumble well.
- Add water little by little and knead a semi soft dough. Keep kneading for at least 5 minutes.
- Cover and rest the dough for at least 30 minutes.
- Later, knead again for few seconds with hands greased by few drops of Oil.
- Make 8 equal portion out of the dough.
- Flatten the portion and roll into real thin big rotis. DONT USE DRY FLOUR while rolling.
- Apply few drops of Oil on surface will work fine.
- Roll very thin, to give lovely layers to Puri.
- Roll 4 portions same way,almost of same size- without using any dry flour .
- Now, take one portion and Apply some Ghee on it. Sprinkle some rice flour over it. Place another rolled portion over it.
- Same way, make 2 more layers. Between every layer, apply some Ghee and sprinkle some rice flour..
- Roll it up tightly from one end to another.
- With a sharp knife, cut into equal parts.
- Flatten each part lightly and roll gently into a small circle.
- Make sure to seal the end of each puri very carefully.
- Heat oil in a deep pan for frying.
- Once Oil is medium hot, add few puris in it. Don’t over crowd while frying.
- Don’t stir till puri starts floating on top by itself.
- Deep fry puris on medium to slow flame till its crispy both the sides.
- Take out puri and keep on oil absorbant paper .
- Store in an airtight container once cooled.
- Enjoy with a cup of Tea/ Coffee or just as a snack..
Hope you will like this recipe. I would love to listen from you all..
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Ruchi's Veg Kitchen 