Sunday, November 11, 2012

Basil Garlic Puri

Basil Garlic Puri gives an international twist to the traditional Farsi Puri, especially made during Diwali season. I am sure this puri will appeal your palate.

Yields 22-25 puris (Approx.)

Ingredients :

1 Cup All purpose flour (Maida)
1 tbspn Semolina (Suji / Rava)
1 tbspn Ghee
1 tbspn Dried Basil leaves 
1 tspn finely chopped Garlic (or Garlic paste)
1 tspn finely chopped Green chillies (or Green Chilly paste)
Salt to taste
Water for kneading
Oil for frying

To Serve with :
Salsa or Tomato Ketchup

Method :

Take All purpose flour in a large bowl. Add Semolina, Ghee, Dried Basil leaves, chopped garlic, chopped green chillies and salt. Mix it well. Then add some water and knead it into a dough that has medium tightness. Rest the dough for 10 to 15 minutes.

Make a small lemon sized ball from the dough and roll it in into a big circular shaped roti. With the help of a small cookie cutter or a steel bowl, press and make small sized puris. Prick each puri with the help of a fork.

Heat oil in a pan. Once the oil is hot, reduce the flame to medium. Fry puris till it changes to golden colour. Allow it to cool. 

Serve with Salsa or Tomato Ketchup. 

Notes :

Puris kept in an Air-tight container last for a week or more.
You may use fresh Basil leaves instead of dried bottled Basil, which will give a nice green colour to the Puris.

Stepwise Pictures :



Sending this entry to Diwali Bash Event hosted by Vardhini and Paricash's Give me some snacks


  1. I like the idea of using garlic and basil. I hope you and your family are having a Great Diwali!


    Great snack. Healthy too. All my friends liked it. :)


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