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For Gujaratis, Diwali is incomplete without Farsi Puri. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. Relish it plain or with a cup of tea or coffee.
- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water.
- Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thin circle.
- Prick the puris all over using a fork.
- Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper.
- Cool completely and store them in an air-tight container.
Nutrient values per puri
|Vitamin A||33.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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