Firstly take cake flour, also add pepper, salt and oil.
Crumble and mix well making sure all the spices are mixed well.
Knead the dough well, adding water as required.
Knead a tight dough as of puri.
Dust wheat flour and roll slightly thick as of puri
Prick the puri with a fork or knife to prevent from puffing up.
Using a cookie cutter/glass to cut small round puri.
Fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
Fry on low flame till the farsi puri floats. this takes approx 1-2 minutes.
Now continue to fry on medium flame till they turn crispy and golden in colour.
Drain off the farsi puri over kitchen paper to absorb excess oil.
Finally, serve farsi puri with evening tea or store in airtight container for a month.
Tips
Firstly, adding ghee or oil to flour gives a nice flavour to farsi puri and also makes crispy.
Additionally, fry on low to medium flame for crunchy and flaky layers.
Finally, farsi puri is traditionally prepared with maida and not wheat flour.
