Moyan – Ghee or Oil to knead the flour – 125 gms. (little more than 1/2 cup)
Refined Oil – to fry the puri.
Sieve the maida and mix salt in it. Make a small space between two portions of maida and put cumin seeds, carom seeds, ground black pepper and moyan. If you are using ghee as a moyan then use it in its liquid form, but do not heat it too much.
Knead the flour with the help of luke warm water. Warm 1/2 cup or 150 gms. water. Pour 1/2 cup water into the flour at one time and then keep on adding little water while kneading the flour. Cover the dough and leave it for half an hour.
Divide the dough into 4 parts and make roll them into round shape. Take the first ball and put it over a rolling board and roll it into a thick flat disc of 11-12 inches. Apply 1 tea spoon oil on the rolled out puri evenly on the entire puri.
Pick it up from one end, fold it and roll it to meet the other end. Cut this roll with the knife into 1/2 inch pieces. Pick up one piece and press it with your hands. Keep it on a plate and do the same with all the pieces.
Now roll out all the balls with the roller. Keep the layer thick like a mathari.
Heat oil in a pan and fry as many puri as you can at one time. Turn the puri and fry them till they turn brown. Take out the fried puri on a plate. Fry all the puri in the same manner.
Gujarati Mathari – Farsi Puri is ready. Store them in an air-tight container once they cools down. You can consume these puri for over 2 months. Just take them out and eat it whenever you want.
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