Farsi (Crispy ) Or Lachha Poori

Sieve the flour in a bowl and add cumin seeds powder , coarsely ground black pepper and salt to taste.

Make a well in the flour and pour in the ghee in the flour.Mix well all the ingredients.Now add water to the dough and knead the dough. I have used 1/3 cup of water to kneed the dough.

Divide the dough in equal parts and take the first ball and put it over a rolling board and roll it into a thick flat disc .

Now apply some ghee and flour on the rolled puri evenly on all sides.From one end start rolling it and make it like a tube.

Cut the roll in horizontally into 1/2 inch pieces.Take one piece and press it with your hand and make it flat and start rolling it like a puri.

Do this for all the pieces. Roll it thick like a mathari.keep aside for frying.

Heat oil in a pan and once the oil is hot fry the puris in batches on low to medium flame till golden brown.Gujarati Farsi Puri is ready to eat.

Notes--Let the pooris cool down before storing them. Otherwise they might become soft. You can store farsi puri for 15-20 days in an air-tight container.