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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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.