Farsi Puri

Ingredients 

• ¼ cup desiccated coconut
• 2-3 green chillies
• 1 inch ginger chopped
• 1 tablespoon oil + to deep fry 
• 1 cup refined flour (maida) + for dusting
• 2-3 tablespoons ghee
• 1 tablespoon gram flour
• ¼ teaspoon turmeric powder
• Salt to taste
• 3 tablespoons fresh coriander leaves, chopped
• 2 tablespoons semolina (suji / rava)
• 1 teaspoon cumin seeds
• ½ tablespoon sesame seeds (til)
• 1 tablespoon lemon juice
• Red chilli powder to sprinkle

Method

1. Put desiccated coconut in a blender, add green chillies and ginger and blend to a coarse powder. Transfer into a bowl, add 1 tbsp oil and mix well.
2. Take refined flour in a bowl, add ghee and mix well. Add gram flour, turmeric powder, salt, coriander leaves, salt, semolina, cumin seeds, sesame seeds, lemon juice and sufficient water and knead well to form soft dough. Divide the dough into small equal balls.
3. Dust flour on the worktop and roll out a ball into a small puri. Spread a little coconut mixture on each puri evenly, fold the puri in half and spread a little coconut mixture on half the surface and fold again to form a triangle. Dork the puris with a fork.
4. Heat sufficient oil in a kadai. Slide in the stuffed puris, a few at a time, into hot oil and deep-fry till golden and crisp. Drain on absorbent paper. Set aside to cool slightly.
5. Arrange the puris on a serving platter, sprinkle red chilli powder and serve.