Verki Poori or spicy Phenori is a Konkan special snacks made in every household for diwali. This crispy lacha poori when had with tea or coffee is a bliss. This is a perfect make ahead dish which stays good for 15 days and perfect replacement for biscuits . These snacks are slightly flavored with cumin and pepper , they are crispy from out and flaky soft from inside. I have been wanting to make them from long and here I am perfect timing to make them for my letter V. This is very similar to Padhir peni or Chiroti but a savory version. Traditionally Maida is used to make verki but you can use wheat flour if you want to avoid refined flour. I made the traditional way and it tasted so yummy.
We make rajasthani khaja for diwali this tastes very close to the Khaja expect for the texture. I didn’t have much patience to shape them perfect , it is little out of shape but they tasted so yummy and crispy. My hubby has been asking me to make Khaja every year but I never got the taste of Mil’s Khaja , Today when he tasted these he was like finally Khaja is here 😀 .. This is a perfect breakfast snack , In our home MIL used to make a big batch of khaja to distribute and she used keep some for my hubby, as khaja was his favorite breakfast. I will tell you how to eat these if you have a sweet tooth what My hubby does is in a bowl of curd put some sugar and beat it well crush some Khaja or in this case Verki Poori on it and enjoy. This is how my hubby had these as well today, they tasted so delicious with sweetened yogurt it is a filling breakfast . They are better than biscuits and perfect tea time snack.
V for Verki Poori
Ingredients
- Maida- 2 cup
- Fine Rava – 3 tbsp
- Ghee – 4 tbsp ( Melted)
- Cumin seeds – 1 tsp
- Pepper – 1 tsp
- Salt to taste
- Oil for Deepfrying
For Paste
- Rice flour- 1 1/2 tbsp
- Cornflour – 1 tbsp
- Ghee – 2 tbsp ( melted)
Method
- In a pan Roast cumin seeds, and pepper together for few minutes.
- In a mortal and pestle grind them to a coarse powder.
- In a bowl take flour and the the cumin pepper pd , salt and ghee.
- Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
- Add water little by little and make a stiff but pliable dough.
- Cover and let it rest for 1/2 hour, then knead them again to form a smooth dough.
- In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
- Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
- Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
- Do this 2 more time now 4 Rolled dough is stacked on apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
- Cut the ends and then cut up to 1 inch pieces from the log . Flatten the pieces with the help of your palm. Roll the each to medium size circles
- Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
- Fry them till golden brown from both sides and then remove them from oil.
- After they come to room temperature store them in a air tight container. It stays good for 15 days.
- Maida- 2 cup
- Fine Rava - 3 tbsp
- Ghee - 4 tbsp ( Melted)
- Cumin seeds - 1 tsp
- Pepper - 1 tsp
- Salt to taste
- Oil for Deepfrying
- For Paste
- Rice flour- 1½ tbsp
- Cornflour - 1 tbsp
- Ghee - 2 tbsp ( melted)
- In a pan Roast cumin seeds, and pepper together for few minutes.
- In a mortal and pestle grind them to a coarse powder.
- In a bowl take flour and the the cumin pepper pd , salt and ghee.
- Mix them well in the flour to form a bread crumb consistency .If you pick some flour in you fist and press them it should hold it shape and when crushed should have bread crumb consistency.
- Add water little by little and make a stiff but pliable dough.
- Cover and let it rest for ½ hour, then knead them again to form a smooth dough.
- In another small bowl Mix in the ghee, rice flour, and corn flour. Keep it ready.
- Divide the dough to equal size balls, flatten them and roll them using a rolling pin .
- Do the same for rest of the flour, Place a rolled dough slather the prepared rice flour paste on it and place another rolled dough on it.
- Do this 2 more time now 4 Rolled dough is stacked on apply the paste on top of the rolled dough and start rolling tightly from one corner to other.
- Cut the ends and then cut up to 1 inch pieces . Flatten the pieces with the help of your palm. Roll the all to medium size circles
- Heat oil in a kadai or frying pan ( not smoking hot), When the oil is hot drop the rolled poori and fry them in low flame .
- Fry them till golden brown from both sides and then remove them from oil.
- After they come to room temperature store them in a air tight container. It stays good for 15 days.
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Verki pooris look fabulous , we can see the layers in it , which are so flaky . Awesome ! We too make these during the Sindhi Mahalakshmi festival and call these Satpura . However we make a plain , no salt no sugar version and eat . with milk!
I like the idea of a savoury version and pepper must be making it so flavourful .
The savory version of these flaky puris sounds awesome. We make pheni similarly but without the spices.
Stunning pictures as usual.
Verki pooris look fantastic, as you said, it kind of look like padhir peni. And it’s interesting to know about how to eat it with sweetened curd 🙂 I’m sure that the creamy, lightly sweetened curd complement this crispy verki pooris well. Good Share,Manjula.
How prefect and flaky those verki pooris looks. Seriously this savoury version tempts me a lot eventhough these pooris are eaten with sweetened curd. Very interesting find Manju and i would love to munch this crispy beauties rite now.
The layers in the poori has come out absolutely stunning.. Beautiful share..
Beautiful pictures satisfy my eyes and makes me hungry! Will try this recipe soon and keep you posted!
Pooris look so flaky and crispy. Looks perfect. You don’t need to perfect anymore. Please don’t be hard on yourself. Nicely done and lovely presentation as always.
Wow! Look at the layers and flaky texture. These puris are beautiful to look and sounds absolutely yum. The combination of sweet curd and the puris sounds fantastic Manjula.
Such crispy, flaky and delicious looking snack Manjula. My husband and kids will LOVE these. You have made them so perfect.
Those verki poori looks so delicious, crispy and flaky. Must have tasted just amazing with tea, a perfect tea time snack. I am loving all those beautiful layers.
Those verki pooris look fabulous Manjula and your Husband’s way of enjoying kaja or this sounds so interesting..by Kaja do you mean the sweet that’s popular in Andhra too?
Love the savory Verki poori. looks so crispy and flaky. I am literally craving for some right now. So beautifully made and captured.
They look like khaja / chiroti as you mentioned but the spicy version sounds fantastic too. Very perfectly made.
These Verki Poori do look perfectly shaped! I think you are too hard on yourself Manjula! This looks so crispy and an awesome pair with tea!
Those verki’s look gorgeous manju! those layers are so beautifully seen, flaky and pretty!!!
Hi I just tried this recipe not sure what I did wrong the taste is there but not as flaky looking as yours and you can see the white rice flour and cornflour mixture on them.