Farsi puri (Mathari) has always been special place in my tea-time snacks list. It’s mild in flavor without tons of spices. It’s also called mathari in north India.
- All purpose flour – ½ Cup
- Cumin seeds – 1 TBS
- Black paper powder – 1 TSP
- Salt – As per taste
- Oil – 3 TSP for dough + frying
- Warm water – 3 to 5 TBS
- Add all ingredients to flour and make dough out of it.
- Let it rest for next 5minutes.
- Now knead dough for next 1minutes and make small bolls out of it. Now roll medium size thin puri out of it.
- It will come around 8 puris from this much flour.
- Place fork inside puri to prevent it bubble up while frying.
- Heat up oil on medium high and fry puris until 2 minutes or golden in color.
- Let it cool down completely and store it in air tight container to keep it fresh for longer time.