Jeera Mari Ni Puri
by LOPA SHAH
25 May 2011
This recipe has been viewed 18302 times
It’s a little spicy puris made from wheat flour with the combination of roasted cumin seed powder and crushed black pepper, it can be served as breakfast with tea or coffee or can be served with chunda..
Jeera Mari Ni Puri recipe - How to make Jeera Mari Ni Puri
Preparation Time: Cooking Time: Total Time:
Makes 30 to 40 puris
3 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp crushed black pepper (kalimirch)
1 tsp roaste cumin seeds (jeera) powder
oil for kneading and deep frying
Method
- Method
- Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough using water as required.
- Divide the dough into 40 equal portions and roll out each portion into small semi thin rounds of about 40-42 mm. (1½") diameter.
- Heat oil in a kadhai deep fry each puri till they turn little pinkish in colour and crisp.
- Drain on absorbent paper.
- Serve immediately with chunda or store in an air tight container.
Outbrain