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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.

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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.

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These puris can be stored easily for 15-20 days. So you can pack them and take them along for your picnics.

Shelf Life

These methi puris can be stored easily for a month. So they are a great option for your picnics.

Serving Suggestions

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
Poha Chivda
Raw Banana Chivda
Farsi Puri
Sweet Potato Chips

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Farsi Puri Recipe

Author Name : Drashti Dholakia & Bela Dholakia

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.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course snacks

Cuisine Indian

Servings 15 puris

Calories 46 kcal

Ingredients (1 cup = 240 ml) 

1x2x3x

US Customary - Metric

• 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

Instructions

 

• 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.

Nutrition

Calories: 46kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 1mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 2mgIron: 1mg

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