Farsi Puri Recipe
Farsi puri is a crispy deep fried Gujarati snack. Do have a look at our collection of Gujarati Recipes. Farsi means crisp in gujarati. Generally, farsi puri is made using maida/all purpose flour. But, we have used maida and whole wheat flour in equal proportions.
There are two ways in which you can make the puris – You can divide the dough into equal small balls and roll out each ball into small puris. Alternatively, you can divide the dough into 2-3 big sized balls, roll out into a big round and then cut the puris in desired shapes using cookie cutter or small sized steel bowl.
These puris can be stored easily for 15-20 days. So you can pack them and take them along for your picnics.
These methi puris can be stored easily for a month. So they are a great option for your picnics.
Serve these crispy methi puris with Masala Tea. Check more Beverages Recipes.
If you are looking for more tea-time snacks recipes, do try these –
Crispy Methi Poori
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Raw Banana Chivda
Sweet Potato Chips
Farsi Puri Recipe
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Ingredients (1 cup = 240 ml)
- ½ cup plain flour/maida
- ½ cup whole wheat flour/gehun ka atta
- ½ teaspoon carom seeds/ajwain
- ½ teaspoon jeera/cumin seeds
- ¼ teaspoon coarsely crushed black pepper powder
- salt to taste
- 2 tablespoon ghee melted
- water as required for kneading dough
- Sieve both the flours in a wide bowl.
- Add ajwain, jeera, coarsely crushed black pepper powder, ghee and salt. Mix well.
- Now gradually add water and knead into a stiff dough. Cover and keep aside for 15-20 minutes.
- Divide the dough in 2-3 equal parts and roll out the first ball into a big sized round of medium thickness. Cut small puris using cookie cutter or small steel bowl. Repeat the process for making the remaining puris.
- As we have mentioned earlier, you can also divide the dough into equal small balls and roll out each ball into small puris.
- Prick the puris with the help of fork or knife. Keep aside for frying.
- Heat oil in a pan.
- Once the oil is hot, fry the puris in small batches on low to medium flame till they turn golden brown.
- Drain and transfer to a plate lined with absorbent paper.
- Once the puris are completely cooled, store them in an airtight container.
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