Even if someone else is cooking ‘n’ not me, I love standing next to the counter in kitchen always…
One fine morning…
Mum took a tin of vegetable ghee (dalda) n poured over a mixture of flour n spices, she cleaned the edge of that tin with her fingertips n kept it aside… I was curious to know why she never uses clarified butter (ghee) or oil to make ‘Farsi Puri’… And she always explained ‘That’s how you’ll get a perfect short-crust, flaky puris’! I never argued on her explanation, as I was more interested in munching them all…
Yesterday while making these ‘Farsi Puri’, I recalled her words but unfortunately didn’t have vegetable ghee for shortening handy… So worked out with Vegetable Oil only! I still bother using my measurement spoons n cups, which she might never get for her kitchen :P For her, perfect approximation n perfection are quite similar!
I was inspired to try these punjabi flavors when I read a recipe of Anjana Ji’s Maayeka, where recipes always transport me back in those days of being with mum! And as always, I added my elements in her already flavorful recipe! It turned out to be so perfect with flavors n crispiness… I’m sure to try many variations in this method only :) Try out these ‘Punjabi Mathris / Farsi Puris‘ on this festive season… I’m sure to see an empty container by Diwali though :)
1 1/2 cups Plain Flour
1 cup Wheat Flour
1 tbsp Anardaana
1 tsp Ajwain
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1/2 tsp Chilly Flakes
1 tsp Crushed Peppercorns
Salt, to taste
4 tbsp Oil
Oil, to deep-fry
STEPS TO FOLLOW:
- Take plain flour, wheat flour and salt in a big mixing bowl.
- Add all other spices and oil in it. Mix everything well until you find crumbles out of it.
- Knead a hard dough by adding water (approx 1/2 cup) gradually.
- Cover with a cling wrap and keep it aside for 30 mins.
- Divide this dough in 12-15 equal portions.
- Roll them out to make a thick (approx 3 mm) sheet and use a round cutter to cut them into puris.
- Deep-fry these puris on medium-flame for 30 seconds and then on low flame until they are crisp and golden brown in color.
- Take them out on absorbent paper and repeat the same process for rest of the batches.
- Store in air-tight container once they are cooled down.
- You can use clarified butter or vegetable ghee to replace oil while kneading dough.