Kalonji puri

 KALONJI PURI

Makes 34

2 cups cake flour / all purpose flour

1/4 cup melted ghee

1 tsp salt

1 1/2 tsp kalonji seeds

1/2cup + 1 tbs normal temp water

More ghee and corn starch to sprinkle.

Mix all the ingredients to make a medium firm dough.

Allow to rest covered for 30min.

Knead for a minute.

Divide into 15 pieces.

Roll each into a 9cm puri.

Take 1 puri, apply little ghee all over & sieve corn starch on top. 

Top with the other puri, apply ghee and cornstarch until you have used 5 puri. 

Dont apply ghee & cornstarch on the last top layer.

Complete the above with the rest of the dough balls.

You will now have a total of 3 stacks.

Take each stack and roll into a large 24cm circle.

Apply ghee & corn flour.

Roll into a tight swiss roll. 

Complete with the other 2 stacks.

Make the swiss roll an even 24cm long.

Cut each swiss roll into 2cm pieces.

Now take each 2cm piece.

Place on a work space; layer side up, press down.

Roll into a 11cm thin circle.

Fold into half and half again to make a quarter circle.

Pierce with a fork.

Complete the rest.

Deep fry on a low heat till the nimki puri turns lightly golden.

About 10 to 15 min.

This takes time. Be patient.

Do not brown.

Frying on a high heat will make the puri brown and the inside stays soft. You dont want that.

The puri must be crisp.

Place flour ( 2cm thick) in a deep tray, top with kitchen paper.

Once the puri has cooled after Frying; Place the puri on top of the kitchen paper.

This allows the flour to soak the excess oil. 

You can use the oily flour in rotis. 

So dont throw it away.

Cover with cling film.

Drain for 2 days.

Store in an airtight container.