Padvali puri

Padvali puri is a type of farsi puri, farsi meaning flakey in Gujarati. During Diwali people exchange snacks and sweets. My mum's friend would give us these padvali farsi puris and they were amazing. I had to make these for myself and here's how I made them.

Ingredients:

1 cup plain flour

1 tbsp and 1 tsp melted ghee

1/2 tsp crushed cumin seeds

Salt to taste

Warm water

2 tsp and enough corn flour to make a fluffy paste

Method

Add the ghee, crushed cumin seeds and salt to the plain flour and mix until well combined. Add water to form a tight yet soft dough and allow to rest for 10 minutes.

Mix some ghee and corn flour together to form a fluffy paste and set aside. Roll the dough out into a circle. The bigger the circle the more layers you will have in the puri. Spread the ghee cornflour mixture on to the rolled down and sprinkle with some cornflour.

Roll the dough as tightly as you can into a roll and cut the ends off. Cut the rolled dough into 1/2 pinches. One at a time flatten the pieces with the palm of your hands and roll into circles around 2 mm in thickness.

Fry these on a low heat until lightly golden. The oil may become cloudy for a while because of the dry cornflour in the puri however this will settle to the bottom.

Store these in an air tight container. You can also use crushed black pepper or crushed carom seeds instead of crushed cumin seeds. These also go by the name Verki/Varki Puri.

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