Khasta Puri / Crispy Puri
These crispy puris or khasta puri is the perfect crispy snack to serve with a cup of tea!
Ingredients
- 1 cup All-Purpose Flour or maida
- 7-10 Black Peppercorns
- ½ teaspoon Cumin seeds
- ½ teaspoon Carom seeds
- 2 tablespoons Oil/Ghee for the dough plus more for deep frying
- Salt as per taste
Instructions
- Dry roast the black pepper, cumin seeds and carom seeds. Coarsely crush the spices.
- In a large bowl add flour, crushed spices, salt and 2 tablespoons of oil. Mix well, just until the mixture forms a crumbly dough. Start to add water, a little at a time, just until it is a stiff dough, about 1/4 cup of water or less.
- Cover with a dish towel and set aside for at least 20 minutes.
- Divide the dough into 10-15 balls.
- Roll out as thin as possible and set aside. The dough will shrink a little.
- Heat oil on low-medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot.
- Once the oil is ready, take one rolled puri at a time and use a fork or knife to poke the puris. This will make sure the puris stay flat, and crispy when fried.
- Carefully add the puri to hot oil and cook for 1-2 minutes. Flip the puri and fry the puri on the other side.
- Continue to cook, flipping a few times, until the puri is a golden brown color.
- Remove and strain using a slotted spoon or strainer to drip off the excess oil. Transfer to a plate lined with a paper towel to drain off any excess oil and cool.
- Repeat with remaining puris
- Once cooled, store in an airtight container for 2-3 weeks.