Step-by-step
1
firstly, in a large bowl take 1½ cup maida, 1 tsp cumin, 1 tsp pepper, ½ tsp ajwain and ¾ tsp salt.
2
mix well-making everything is well combined.
3
now add 2 tbsp hot ghee over the flour.
4
crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
5
now add ½ cup water and start to knead the dough.
6
knead to a smooth and tight dough adding water as required.
7
further grease 1 tsp oil and rest for 15 minutes.
8
knead the dough again slightly and divide into 7 equal balls.
9
dust the ball sized dough with maida and roll thin.
10
roll uniformly and as thin as possible.
11
brush with ghee and sprinkle maida.
12
layer with another rolled dough.
13
repeat layering, greasing and dusting forming 7 layers.
14
now roll tight making sure the layers hold well.
15
cut into 1 inch thickens or size of your choice.
16
pat gently and roll slightly thick.
17
deep fry in medium hot oil on low flame.
18
stir occasionally on low flame to fry uniformly.
19
fry for 20 to 25 minutes or until it turns golden and crisp.
20
drain off over kitchen paper to remove excess oil.
21
finally, enjoy verki puri stored in an airtight container for a month.
Video
Notes
- firstly, you can use wheat flour in place of maida as a healthy alternative.
- additionally, fry on low flame to get crispy and flaky puri.
- also, brushing with ghee gives nice flavour and crunch.
- finally, you can vary the number of layers to your choice while preparing verki puri.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/verki-puri-recipe/