layered puri/biscuit puri

This is a must try fried delicacy during  Diwali. At times we feel it is deep fried, maida etc but the moment we eat, we forget everything. I must bet 1 is never more as we used to get tempted to eat 3-4 at a time. It can be eaten with chai or relish alone. It can be made sweet by dipping it in sugar syrup. 

Ingredients:

Maida 2 cups

Salt as per taste

Ghee 3-4 teaspoon

warm water to knead the dough

oil for deep frying

sugar to make sugar syrup 1/2 cup

Method:

Take ghee, add maida and mix well in one direction for 5-10 minutes. there will be formation of froth. Keep it aside.

Take flour, add salt, ghee and mix well.  Add warm water to knead dough. Make a soft dough. Cover and keep it aside for 10-15 minutes.

Now roll to make a thin big puri about 8-10 inch.spread maida-ghee frothy mixture all over and roll the whole puri, make sure to roll it tightly. Now cut the roll to get small roll. Press or roll to make it little thin and round - shaped puri.

Take oil for frying. Heat well and turn flame to medium heat and deep dry till it becomes golden yellow to brown in colour. Crispy puri is ready. Store in air-tight container. it will remain fresh for about 2 weeks.

To make a sweet version:

take water and boil it. Add sugar and mix well to make sugar syrup which is little thick in consistency. Dip each puri in sugar syrup and allow to cool. Nice sugar coated crispy puri is ready. It will have sugar crystals over it. 


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