Jeera Puri, Kids School Snack Recipe
by Tarla Dalal
jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri | with 19 amazing images.
jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri is a crispy jar snack which is enjoyed at snack time with family and friends. Learn how to make crispy fried Gujarati puri.
To make jeera puri, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 30 equal portions. Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals. Repeat step 3 to roll 29 more puris. Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, on a medium flame till they are crisp and turn golden brown in colour from all the sides. Drain on an absorbent paper. Store in an air-tight container. Use as required.
The aroma of jeera fills the air and happy childhood memories flood your heart as you fry these tasty jeera poori Indian snack. Do you remember mom waiting with freshly boiled milk and these crisp and tasty puris when you came back from school?
Well, now it’s your turn to treat your family and kids to this traditional Indian evening snack. evening snack. This kids school snack recipe made with a jeera flavoured dough of plain flour and whole wheat flour, can be enjoyed just plain with a cup of hot tea, or used as a base that can be loaded with different toppings and chutneys!
It is very difficult to stop munching on these puris at one or two. Make a big batch and store them, they stay fresh for a week in an air-tight container. You can also try a variation to this crispy fried Gujarati puri - Farsi puri, which makes use of only maida and no wheat flour. Further it replaces jeera with black pepper powder.
Tips for jeera puri. 1. Add water gradually to knead the dough. If the dough turns even a little soft, rolling puris would be difficult. 2. Roll them thin. 3. Do not forget to prick them, else you will miss out on its crunchiness after frying. 4. Deep fry on a slow to medium flame only. If the flame is high, the puri will burn quickly since they are thinly rolled.
Enjoy jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri | with step by step photos.
Jeera Puri, Kids School Snack Recipe recipe - How to make Jeera Puri, Kids School Snack Recipe
Preparation Time: Cooking Time: Total Time:
Makes 30 puris
For Jeera Puri
1 1/2 tsp coarsely crushed cumin seeds (jeera)
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1 tbsp semolina (rava / sooji)
1/2 tbsp oil
salt to taste
oil for deep-frying
- Method
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 30 equal portions.
- Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals.
- Repeat step 3 to roll 29 more puris.
- Heat the oil in a deep non-stick pan and deep-fry, a few puris at a time, on a medium flame till they are crisp and turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Store in an air-tight container. Use as required.
Jeera Puri, Kids School Snack video by Tarla Dalal
If you like jeera puri
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For jeera puri
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For jeera puri recipe | kids school snack recipe | jeera poori Indian snack | crispy fried Gujarati puri, we need wheat flour. Add it into a deep bowl. You can use either coarse or fine flour for this recipe.
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Then add maida. Also called as refined flour, this has to be free of lumps. Sieve it if necessary.
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To this add semolina. This is called sooji or rava and it adds the necessary crunch to the puris.
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Next add coarsely crushed cumin seeds (jeera). You can coarsely crush it the whole jeera in a mortar-pestle (khalbhatta). You can substitute jeera with coarsely crushed black pepper also if you wish to.
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Add little oil.
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Add salt as per taste.
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Mix all the ingredients well.
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Add enough water gradually.
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Knead into a semi-stiff dough using enough water. If the dough is too soft, then rolling puris will be difficult.
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Divide the dough into 30 equal portions.
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Take one portion of the dough and roll it in between your palms to smoothen it.
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Place it on the rolling board.
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Roll it into a 50 mm. (2”) diameter circle without using flour for rolling.
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Prick it using a fork at regular intervals. This is to avoid the puri from puffing while deep frying.
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Repeat step 11 to 14 to roll 29 more jeera poori Indian snack.
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Heat the oil in a deep non-stick pan and add a few puris at a time.
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Deep fry them on a medium flame till they are crisp and turn golden brown in colour from all the sides. If the flame is high, the puri will burn quickly since they are thinly rolled. So ensure you fry on slow to medium flame.
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Drain on an absorbent paper.
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Cool crispy fried Gujarati puri and serve of store in an air-tight container. They stay fresh for a week.
| Energy | 26 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.8 g |
| Fiber | 0.1 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 17.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 0.8 mg |
| Iron | 0.1 mg |
| Magnesium | 2.1 mg |
| Phosphorus | 5.3 mg |
| Sodium | 0.4 mg |
| Potassium | 4.9 mg |
| Zinc | 0 mg |
Love jeera puri a lot. Have tried making it and my family loves it.
Jeera puris.. an awesome jar snack recipe.. It is quick to make it.. i made this recipe in double the propotion.. and stored it for kids.. thank you for the recipe..