Khari Puri Recipe | How to Make Khari Puri

How to make Khari puri recipe at home with step by step photo recipe. Khari puri is a popular Gujarati Teatime snack. Crispy gujarati Khari puri is based on gujarati cuisine. Khari puri is made with all purpose flour, wheat flour, besan and other spices. It is a deep fried but less oily tea time snack, which is also used for any chaat recipes. Generally, in this, maida is the main ingredient but if you want to prepare a healthier snack then made it from wheat flour as the main ingredient.

Khari Puri Recipe

There are many variations in crispy puri recipes which differs with ingredients and making the process. Khari puri is a very famous crispy snack in gujarati cuisine, which consumed as a snack with tea or coffee. In term of taste, all purpose flour should be the first choice but for healthier purpose, you have to skip maida and to use wheat flour over it. However, you can merge both with a uniform ratio too.

I want to share some tips and suggestions for this Gujarati cuisine khari puri. Firstly, while kneading the dough add only ghee in traditional khari puri but you can also add ghee and oil in the same proportion or only oil also can be added. Furthermore, while kneading the dough, the dough will firm and not too soft like roti dough. I would suggest adding water in batches while keading. So dough will knead harder than paratha dough. Secondly, puri should be thicker than a roti. And also, mark on puri with roller edges properly so while frying the puri, puri will not be puffed. Because traditional khari puri are not be puffed. And lastly, deep fry this khari puri in small batches on a low to medium flame till crispy but not golden brown marks we needed on puri. Once deep fried the puri then you can store them in an airtight container for 15-30 days.

Instructions to Make Khari Puri Recipe

1. Firstly, take a bowl and add all flour as given measurements.

2. Secondly, add salt, cumin and ghee. Mix well till Khari puri dough should hold shape. Furthermore, add water in batches as required.

3. Knead the dough harder than paratha dough.

4. Now take a small pinch of dough on rolling board and try to roll like a small puri.

5. Moreover, mark on puri by roller edges or by regular fork as per picture described. Now prepare all puri like this.

6. Furthermore, take a kadai and add oil in it. When oil heat, add puries on batches and deep fry till crispy on low to medium heat but not golden brown.

7. Now prepare all puries like this.

Tips to Making Khari Puri Recipe

1. Firstly, take lukewarm ghee for a traditional taste. And add semi crushed roasted cumin.
2. Secondly, mix the flour till its hold shape and then knead the dough harder than paratha dough. It is mandatory to knead the dough firmly.
3. Furthermore, roll the puri thicker than roti.
4. Moreover, mark on puri by roller edges because of traditional khari puri are not puffed. But also you can mark by a fork.
5. Lastly, deep fry this khari puri in small batches on low to medium flame till crispy but not golden brown marks we needed on puri.
6. Once deep fried the khari puri then you can store them in an airtight container for 15-30 days.

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