Verki Puri, Crispy Jar Snack
by Tarla Dalal
verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack | with 28 amazing images.
verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack is a crispy, flaky jar snack with a touch of pepper and cumin, which will become everybody’s favourite! Learn how to make crispy verki puri.
To make verki puri, combine all the ingredients in a deep bowl and mix well. Add enough water and knead into a semi-stiff dough like a puri dough. Roll 5 portions of the dough, one by one, into a 200 mm. (8") diameter circle without using any flour for rolling. Place a rolled portion on a clean, dry surface, spread a little of the prepared paste evenly over it. While leaving a little space at the circumference. Place another rolled portion over it. Repeat step 4 and 5 to make 3 more layers. Roll it up tightly from one end to the other and cut into 14 equal portions using a sharp knife. Flatten each portion in between your palms and again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling. Make sure to seal the ends of each puri very well using your fingers, so that they do not open up while deep-frying. Heat the oil in a deep non-stick pan and deep-fry 2 to 3 puris at a time on a medium slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool, store in an air-tight container and use as required.
This tea time snack has an unusual flaky texture, which comes from the use of hot ghee and semolina in the dough, charms both young and old alike, while its mildly spicy taste makes it a wonderful accompaniment for tea.
These crispy verki puri can be made in advance and enjoyed with your evening beverage, or can be carried to work or while travelling to relish whenever hungry. Remember to cool them completely so as to prevent them from turning soggy when stored in a jar or carried in a dabba. You can also try other jar snack recipes like Phoolwadi or Methi Puri.
These flavour packed crunchy puris with an unmistakable Indian touch will be a delight to bite into in every mouthfeel. Though there is not much expertise needed to make verki puri Diwali special snack, to get its perfect shape and crispiness you need to follow the steps perfectly.
Tips for verki puriverki puri. 1. Make a stiff dough so no flour is needed to roll the puris. 2. Roll all 5 portions of dough of same size approximately so they layer well one on top of the other. 3. While rolling from one to another roll do so tightly, else the puri might open up while frying. 4. It is also important to deep-fry in small batches on a low-medium flame to get evenly cooked, crispy verki puri.
Enjoy verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack | with step by step photos.
Verki Puri, Crispy Jar Snack recipe - How to make Verki Puri, Crispy Jar Snack
Preparation Time: Cooking Time: Total Time:
Makes 14 puris
For Verki Puri
1 cup plain flour (maida)
1/4 cup semolina (rava / sooji)
1 tsp coarsely crushed black pepper (kalimirch)
1 tsp coarsely crushed cumin seeds (jeera)
2 tbsp hot ghee
salt to taste
oil for deep-frying
To Be Mixed Into A Paste
2 tbsp melted ghee
2 1/2 tbsp rice flour (chawal ka atta)
For verki puri
- For verki puri
- To make {span class="bold1"}verki puri{/span}, combine all the ingredients in a deep bowl and mix well.
- Add enough water and knead into a semi-stiff dough like a puri dough.
- Roll 5 portions of the dough, one by one, into a 200 mm. (8") diameter circle without using any flour for rolling.
- Place a rolled portion on a clean, dry surface, spread a little of the prepared paste evenly over it. While leaving a little space at the circumference.
- Place another rolled portion over it.
- Repeat step 4 and 5 to make 3 more layers.
- Roll it up tightly from one end to the other and cut into 14 equal portions using a sharp knife.
- Flatten each portion in between your palms and again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling. Make sure to seal the ends of each puri very well using your fingers, so that they do not open up while deep-frying.
- Heat the oil in a deep non-stick pan and deep-fry 2 to 3 puris at a time on a medium slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool, store in an air-tight container and use as required.
Verki Puri Video Crispy Jar Snack by Tarla Dalal
How to proceed
- Other Jar Snacks Namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali. Also, they make up for a great tea time snack or tiffin snacks. Our website has a huge collection of dry snacks that you can easily prepare at home and store in air-tight containers. Listing down some dry snacks recipes from our website :
To Be Mixed Into A Paste
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For the paste of verki puri, in a bowl take melted ghee. Use of melted ghee helps to mix the flour easily.
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Add rice flour.
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Mix well using a spoon and keep the paste aside. The paste should be uniform and free of lumps.
How to make verki puri
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To prepare dough for verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack, in a deep bowl take 1 cup of plain flour. Ensure that the flour is free of moisture and lumps.
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Add semolina.
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Add coarsely crushed black pepper to give a mild peppery flavor to the verki puri. You can add some peppercorn into a mortar-pestle (khalbhatta) and make a pepper powder.
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Add coarsely crushed cumin seeds. Jeera can be replaced with ajwain to perk up the taste of verki puri.
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Add 2 tbsp of hot ghee. The addition of any type of fat (Moyan) to the dough helps in making crispy yet flaky puri after frying.
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Add salt to taste.
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Combine all the ingredients in a deep bowl and mix well. Rub everything with your fingertips to form a bread crumb like texture.
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Add enough water and knead into a semi-stiff dough like a puri dough. If the dough of crispy verki puri is soft then the verki puri will absorb more oil during frying. Add water gradually just enough to bring together all the ingredients.
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Divide the verki puri dough into 5 portions.
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Roll a portion of the dough into a 200 mm. (8") diameter thin circle without using any flour for rolling.
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Similarly, roll the other 4 layers into thin circles without using any flour.
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For layering verki puri tea time snack, place a rolled portion on a clean, dry surface.
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Spread a little of the prepared paste evenly over it. While leaving a little space at the circumference. Applying ghee gives a nice flavour, separates the layer and adds crunch to the South-Indian verki puri. Try not to replace ghee with oil as it will differ the texture of verki puri.
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Place another rolled portion over it.
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Repeat step 13 and 14 to make 3 more layers. You can increase or decrease the number of layers as per your preference.
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Press the last layer tightly and roll it up tightly from one end to the other. Rolling it tightly is necessary, otherwise the uris might open up while frying.
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Cut into 14 equal portions using a sharp knife.
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Flatten a portion using your hand.
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Again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling.
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Make sure to seal the ends of each puri very well using your fingers, so that they do not open up while deep-frying.
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Similarly, roll all the South Indian verki puri Diwali special snack into a 75 mm. (3”) diameter circle.
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For frying verki puri, heat the oil in a deep non-stick pan and deep-fry 2 to 3 puris at a time on a medium slow flame. It is important to deep-fry in small batches on a low-medium flame to get evenly cooked, crispy verki puri.
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Deep-fry varki puri till they turn golden brown in colour from both the sides.
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Remove the verki puri from oil with a slotted spoon and drain verki puri on an absorbent paper.
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Cool and store crispy verki puri in an air-tight container and use as required. It is very important to cool them completely so as to prevent them from turning soggy when stored in a jar.
Tips for verki puriverki puri
-
Make a stiff dough so no flour is needed to roll the puris.
-
Roll all 5 portions of dough of same size approximately so they layer well one on top of the other.
-
While rolling from one to another roll do so tightly, else the puri might open up while frying.
-
It is also important to deep-fry in small batches on a low-medium flame to get evenly cooked, crispy verki puri.
| Energy | 127 cal |
| Protein | 1.2 g |
| Carbohydrates | 8.9 g |
| Fiber | 0.1 g |
| Fat | 9.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 86.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.1 mcg |
| Calcium | 2.4 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.3 mg |
| Potassium | 13.5 mg |
| Zinc | 0.1 mg |
I always tried ur recipes.. It''s very tasty and perfect..
Very easy and tasty recipe,i will try to make it
I don’ t have rice flour Can i use wheat flour for the paste
Hi I wanted to know if I could use wheat flour instead of maida
It is awesome recipe, I will try .
Edited after original posting.
Hi can we use oil instead of ghee
I tried this recipe. It''s superb..
This is a perfect recipe to eat with tea, it is so tasty and a great jar snack that can be made and enjoyed any time...