Pepper puri
Crisp, flaky cumin and black pepper puris for tea time. Makes 120
Small, crisp fried puris flavoured with cumin seeds and plenty of black pepper. The butter rubbed into the flour makes them short and flaky, and frying them slowly over low heat keeps them crisp right through. Serve them as a snack with tea; they keep for weeks in an air-tight tin.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 24
Ingredients
Method
0/6 doneStep 1: Rub 1 ¾ oz butter and 2 tbsp oil into 1 ⅛ lb plain flour until the mixture looks like breadcrumbs.
Step 2: Add 2 tbsp cumin seeds, 2 tsp black pepper, 1 tsp ground black pepper and 2 tsp salt, and bind into a medium-firm dough with 1 cup water.
Step 3: Leave the dough covered for half an hour.
30 minStep 4: Divide into 120 small portions. Roll each into a 3.5 cm puri and prick all over with a fork so it doesn't puff.
Step 5: Deep fry the puris in oil over low heat until crisp and light brown.
50 minStep 6: Drain, cool completely and store in an air-tight container. Serve as a snack with tea.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 17 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pepper puri take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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