verki puri recipe | how to make crispy varki puri | verki snack with detailed photo and video recipe. a crispy and flaky snack recipe made with plain flour, pepper and cumin. it is an ideal snack recipe prepared especially during the festival season of diwali and ganapathi chaturthi. having said that it is also a popular jar snack and can be prepared and served for the day-to-day with a cup of tea or coffee.
the recipe texture of verki puri is very similar to my previous post of chiroti recipe. just that chirotti is sweet in taste, whereas varki puri is spicy and savoury. the addition of black pepper, cumin and also salt makes it an edible crisp snack. otherwise the texture, recipe method and also the flakiness. having said that i personally like this recipe compared to the sweeter version of it. it could be the reason because i generally like savoury snacks compared to sweets and desserts. in addition, i have turned to be more health-conscious and generally avoid sugar-based recipes.
anyway, some important tips, suggestions and variations for a perfectly flaky and crispy verki puri recipe. firstly, i always recommend to use maida for this recipe and do not attempt with wheat or any other flours. varki puri is known for its crispiness and flakiness which can be derived only with plain flour. secondly, i have layered 7 layers of rolled roti to achieve the flakiness. you can increase or decrease the number as per your preference. lastly the dough has to be kneaded very tightly which may be an issue to roll, but required to get the desired texture. also do not forget to deep fry in small batches as it has to be cooked evenly.
finally, i request you to visit my other detailed snacks recipes collection with this post of verki puri recipe. it mainly includes festival snack recipes like masala poori, sev puri, methi puri, pyaz ki kachori, dahi puri, masala puri, pani puri, farsi puri, banana buns, puri for pani puri. further, to these i would like to highlight my other detailed recipes collection like,
verki puri video recipe:
recipe card for how to make crispy varki puri recipe:
verki puri recipe | how to make crispy varki puri | verki snack
Ingredients
for dough:
- 1½ cup maida / plain flour
- 1 tsp cumin / jeera
- 1 tsp pepper, crushed
- ½ tsp ajwain / carom seeds
- ¾ tsp salt
- 2 tbsp ghee / clarified butter, hot
- ½ cup water
- 1 tsp oil, for greasing
other ingredients:
- ghee / clarified butter, for layering
- maida / plain flour, for layering
- oil for frying
Instructions
- firstly, in a large bowl take 1½ cup maida, 1 tsp cumin, 1 tsp pepper, ½ tsp ajwain and ¾ tsp salt.
- mix well-making everything is well combined.
- now add 2 tbsp hot ghee over the flour.
- crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
- now add ½ cup water and start to knead the dough.
- knead to a smooth and tight dough adding water as required.
- further grease 1 tsp oil and rest for 15 minutes.
- knead the dough again slightly and divide into 7 equal balls.
- dust the ball sized dough with maida and roll thin.
- roll uniformly and as thin as possible.
- brush with ghee and sprinkle maida.
- layer with another rolled dough.
- repeat layering, greasing and dusting forming 7 layers.
- now roll tight making sure the layers hold well.
- cut into 1 inch thickens or size of your choice.
- pat gently and roll slightly thick.
- deep fry in medium hot oil on low flame.
- stir occasionally on low flame to fry uniformly.
- fry for 20 to 25 minutes or until it turns golden and crisp.
- drain off over kitchen paper to remove excess oil.
- finally, enjoy verki puri stored in an airtight container for a month.
how to make verki puri with step by step photo:
- firstly, in a large bowl take 1½ cup maida, 1 tsp cumin, 1 tsp pepper, ½ tsp ajwain and ¾ tsp salt.
- mix well-making everything is well combined.
- now add 2 tbsp hot ghee over the flour.
- crumble and mix well making sure the flour is moist and holds shape when pressed between fist.
- now add ½ cup water and start to knead the dough.
- knead to a smooth and tight dough adding water as required.
- further grease 1 tsp oil and rest for 15 minutes.
- knead the dough again slightly and divide into 7 equal balls.
- dust the ball sized dough with maida and roll thin.
- roll uniformly and as thin as possible.
- brush with ghee and sprinkle maida.
- layer with another rolled dough.
- repeat layering, greasing and dusting forming 7 layers.
- now roll tight making sure the layers hold well.
- cut into 1 inch thickens or size of your choice.
- pat gently and roll slightly thick.
- deep fry in medium hot oil on low flame.
- stir occasionally on low flame to fry uniformly.
- fry for 20 to 25 minutes or until it turns golden and crisp.
- drain off over kitchen paper to remove excess oil.
- finally, enjoy verki puri stored in an airtight container for a month.
notes:
- firstly, you can use wheat flour in place of maida as a healthy alternative.
- additionally, fry on low flame to get crispy and flaky puri.
- also, brushing with ghee gives nice flavour and crunch.
- finally, you can vary the number of layers to your choice while preparing verki puri.