Khasta puri Method 2

Recipe:

In a bowl take both flour and semolina. Add pinch of salt and crushed cumin seed. Mix well. Now add ghee. Now add most of the water to the flour. Make dough. It should be stiff but can be able to handle it.

Cover it with cloth and let it set on the side for 10 minutes or so.

Now take oil in a pan and heat it up for 5 minutes or so. Oil should be hot but not too hot. If the oil is too hot, puri will burn without cooking. Now roll small puri out. Punch all puries in middle few times to avoid them puffing up when frying.

Now add couple of puries at a time in the oil and cook them by turning on both side. Once cooked and very light brown, take them out on kitchen paper to drain excess oil.

These puries can be enjoyed on it’s own or with tea. They are generally served with shrikhand. Enjoy!