Here is a concise summary of the provided text:
**Recipe:** Lachhadar Var Puri (Layered Puffed Indian Bread)
**Occasion:** Diwali
**Key Characteristics:**
* Crispy, layered, and easily storable for a long time
* Made with flour, semolina, black pepper, cumin seeds, and desi ghee
**Simplified Recipe Steps:**
1. Mix dry ingredients (flour, semolina, black pepper, cumin seeds, chilli flakes, celery)
2. Add minimal water to form a medium-soft dough
3. Knead for 5 minutes
4. Rest dough for 30 minutes
5. Divide dough, roll out thinly, and layer with a cornstarch-ghee mixture
6. Cut into desired shapes, ensuring a "lock" to prevent opening during frying
7. Fry in medium-low heat oil (around 120°C) in batches of 4-5, until golden brown
**Important Tips:**
* Maintain the right dough consistency
* Ensure the "locked" side faces upwards while frying
* Don't overcrowd the oil while frying
* Can be stored for weeks, ideal for serving during Diwali.
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Ingredients and Preparation**
1. The recipe uses 2 cups of flour, 4 tablespoons of semolina, black pepper, cumin seeds, chilli flakes, and celery.
2. The dough requires 2 tablespoons of hot ghee and a small amount of water (around half a cup).
3. Additional ingredients include arrowroot (or cornstarch) and desi ghee for a paste.
4. The dough needs to rest for about half an hour after applying oil on top.
**Dough Handling and Rolling**
5. The dough should be kneaded for exactly 5 minutes to achieve the right consistency.
6. After kneading, the dough becomes lighter and smoother.
7. One tablespoon of desi ghee is added to the dough for elasticity during the final minute of kneading.
**Puri Formation and Frying**
8. The dough is divided into 6 pedas, each weighing approximately 70 grams.
9. Each peda is rolled out thinly, and a layer of ghee and cornstarch paste is applied.
10. The puris are cut into desired shapes, with attention to locking the sides to prevent opening during frying.
11. Frying is done on medium to low flame, around 120°C, for about 5 minutes or until golden brown.
12. Only 4-5 puris should be fried at once to prevent difficulty in turning them.
**Storage and Serving**
13. The prepared Var Puri can be stored for a long time (weeks).
14. It is recommended to serve the Var Puri with tea, especially during Diwali.