Photograph of the finished Farsi puri

India · Bánh giòn hạt thì là Farsi puri

Farsi puri

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Coriander seed powder Coriander seed powder 24 g
  • Photograph of Oil Oil 1 l
  • Photograph of Salt Salt 20 g
  • Photograph of Hing powder Hing powder 4 g

Method

  1. 1 Squeeze the lard into the flour with your fingertips until it forms a ball that holds its shape.
  2. 2 This dough-grinding test is mandatory; if there's not enough oil, the pastry won't be crispy but hard.
  3. 3 Knead with very little water for 8 minutes until a firm dough forms, then let it rest for 30 minutes.
  4. 4 Roll out the dough to a thickness of 2 mm, then cut it into 6 cm discs and poke a few holes with a fork.
  5. 5 Frying in oil at only 150 degrees for 6 minutes will cause the puffed-up cakes to become hollow, not crispy and airy.
  6. 6 Remove from heat and let cool completely before storing in an airtight container.

With an appliance

  • Air fryer 59 min

    Replace step 5: spray oil evenly on both sides of the perforated dough plate, fry in an air fryer at 155 degrees for 13 minutes, flip at the 8th minute to make the pastry crispy and fluffy without puffing up; step 6 remains unchanged.

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