Verki Puri / Padvali Puri - Crispy Layered Snack

Step 1: Prepare Cumin and Black Pepper

In a mortar and pestle, coarsely grind 1 teaspoon of cumin seeds and 10-15 black peppercorns. Set aside.

Step 2: Mix Dry Ingredients for Dough

In a large bowl, add 2 cups of all-purpose flour. Then add the coarsely ground cumin and black pepper, and salt to taste.

Step 3: Add Ghee for Shortening (Mohan)

Pour 2.5 tablespoons of warm ghee into the flour mixture. Mix all ingredients together thoroughly with your hands until the mixture resembles breadcrumbs and forms a lump when pressed.

Step 4: Knead the Dough

Gradually add water, a little at a time, and knead to form a tight and firm dough. Ensure the dough is not too soft, as this is crucial for crispy puris. Once kneaded, cover the dough and let it rest for a few minutes.

Step 5: Prepare the Slurry

While the dough rests, prepare the slurry. In a small bowl, combine 1 tablespoon of ghee and 1.5 teaspoons of all-purpose flour. Mix well until a smooth paste forms.

Step 6: Form Dough Balls

After the dough has rested, knead it lightly again. Divide the dough into equal-sized balls, approximately 4-5 large balls.

Step 7: Roll Out Rotis

Take one dough ball and roll it out into a thin, large circle, similar to a roti. It should be thin but not transparent.

Step 8: Layer the Rotis

Place a rolled roti on a clean surface. Apply a thin, even layer of the prepared slurry over the entire surface. Sprinkle a little dry all-purpose flour over the slurry. Place another rolled roti on top and repeat the slurry and flour application. Continue this process for 3-4 layers.

Step 9: Create a Tight Roll

Starting from one end, carefully and tightly roll up the layered rotis into a cylindrical log. Ensure there are no air gaps inside the roll.

Step 10: Cut and Flatten Dough Pieces

Using a knife, cut the rolled log into small, equal-sized pieces. Gently flatten each piece with your palm to create small, round discs, ensuring the layers are visible.

Step 11: Roll Out Puris

Take each flattened disc and gently roll it out into a small puri. Be careful not to press too hard, maintaining the layered structure.

Step 12: Deep Fry the Puris

Heat oil for deep frying in a kadai or deep pan. Once the oil is hot, reduce the flame to low. Carefully drop the puris into the hot oil. Fry them on a slow flame, flipping occasionally, until they turn crispy and golden brown. This process will take approximately 7-8 minutes per batch.

Step 13: Serve

Once golden and crispy, remove the puris from the oil and place them on absorbent paper to drain excess oil. Serve hot or store in an airtight container for later.

• Ensure the ghee for 'mohan' (shortening) is warm and mixed thoroughly into the flour for a flaky texture.

• Knead a tight dough to ensure the puris hold their shape and layers during frying.

• Roll the layered dough very tightly to create distinct, separated layers after frying.

• Deep fry the puris on a slow flame to ensure they cook evenly, become crispy, and achieve a golden color without burning.

• Store the puris in an airtight container to maintain their crispiness for up to 15-20 days.