Verki Puri

Verki Puri is a crispy and flaky ideal snack which is made with plain flour and pepper powder and especially prepared during the festive season of Diwali. It is also an ideal jar snack which can taken on a day-to day basis with a cup of tea or coffee. 

Let me share some important tips and suggestions about this recipe. Firstly, it is highly recommended to use plain flour rather than wheat or any other flour so as to get the perfect crispiness and flakiness. You can opt for wheat flour if you're going for a healthier version, but then you wont get the exact crispiness. Secondly, you can adjust the layers of the rolled roti as per your preference. For instance, I have layered 5 layers, so you can either increase or decrease it. Third, the dough has to kneaded very tightly if you wish to get the desired texture. Finally, deep fry the verki puri in small batches to cook uniformly, so basically do not overcrowd the kadai. 

Servings: 10 pieces

Course: Snack

Cuisine: Indian


1.15 cup plain flour/maida

3/4 tsp cumin seeds

3/4 tsp black pepper powder

0.40 tsp carom seeds/ajwain

1/2 tsp salt

1.5 tbsp ghee, hot

0.40 cup water


1. Firstly, in a large bowl, take plain flour, cumin seeds, black pepper powder, carom seeds and salt. Mix them well making sure that everything is well combined. 

2. Next, add 1.5 tbsp hot ghee over the flour. Crumble them and mix well making sure that the flour is moist. Now, add water in parts as required and knead to a smooth and stiff dough. Next, grease with some oil and allow the dough to rest for 30 mins. 

3. Further after 30 mins, slightly knead the dough and divide the dough into equal sized balls. Now, dust the ball sized dough with maida and roll uniformly and as thin as possible. Roll all the dough balls  and keep aside. 

4. Now, take a rolled dough, brush them with some ghee and sprinkle maida over it. Layer it with another rolled dough. Repeat the layering, greasing and dusting till the last rolled dough. 

5. Next, roll the stacked rolled dough really tight making sure the layers hold well. Further cut the rolled log into 1 inch thickness. Now, take each piece, pat them gently and roll them slightly thick. 

6. Further deep fry them in medium hot oil on low flame. Stir them occasionally in between to fry uniformly all over. Fry the verki puri till they turn golden and crisp. The frying process may take 20-25 mins. Drain them off in a kitchen paper towel to remove excess oil. 

7. Finally, serve and enjoy verki puri with evening tea as a snack. You can even store them in an airtight container for 2 weeks.