Layered Farsi Puri | Verki Puri Recipe
Prep time
Cook time
Total time
The recipe Layered Farsi Puri I am sharing with you all is yummy, flaky, and crispy Verki Puri Recipe. It is a savory snack that is popular during Indian festive seasons like Diwali and Janmashtami.
Serves: 40
  • Maida / APF - 2 cup
  • Ghee - 4 tbsp
  • Salt - 1 tsp, as per taste
  • Black pepper powder - 1 tsp, as per taste
  • Water - ⅓ - ½ cup
  • Oil for frying
  • Ghee for greasing
  • Dry flour
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a mixing bowl add maida.
  2. Add salt and pepper powder.
  3. Mix well.
  4. Add ghee.
  5. Rub well between palms.
  6. When u press dough in your palm, the dough should hold shape.
  7. That much ghee required.
  8. Gradually add water and make a stiff dough.
  9. The dough should not be too soft otherwise will not get the desired flaky texture.
  10. Knead the dough at least for 5 - 7 min.
  11. Cover and keep it aside at least for 30 min.
  12. After 30 min, divide the dough into 4 equal parts.
  13. Take one part, make a firm ball, flatten it.
  14. On a rolling board, roll it into a big thick circle.
  15. Apply ghee on the upper side.
  16. Sprinkle dry flour, coat well.
  17. Roll it into a roll shown in the video.
  18. Discard edges and cut it into 10 equal parts.
  19. Take one part and place spirals facing upward.
  20. Press it and roll a nice thick oval shape puri out of it.
  21. Please refer to the video recipe.
  22. Same roll all puris.
  23. Heat oil in a Kadai.
  24. When the oil is medium hot, deep fry all puris on the medium-low flame.
  25. Flip them a couple of times in between.
  26. Fry them until getting nice pink in color and crunchy texture.
  27. You can see bubbles almost disappear.
  28. Take them out using a slotted spoon and place them in a kitchen towel.
  29. The same way prepares puris from the rest of the dough.
  30. Once they cooled down completely, store them in an airtight container.
Always fry on medium-low flame. If you fry on high flame, then it will start to burn from outside and will be uncooked from inside.

Please do not skip adding ghee while kneading the dough. It will help to achieve flakiness in puri. Do not replace it with oil.
Recipe by Zeel's Kitchen at