easy farsi puri recipe | crispy gujarati farsi poori | namkeen farsi poori recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 40 puri
- Category: Snack
- Cuisine: gujarat
Ingredients
- 2 cup wheat flour / atta
- ¼ cup rava / semolina / suji (fine)
- 1 tsp pepper (crushed)
- ½ tsp cumin / jeera
- ¼ tsp ajwain / carom seeds
- ½ tsp salt
- 2 tbsp ghee / clarified butter
- water to knead
- oil for frying
Method
- firstly take 2 cup wheat flour. you can also use maida for more flaky farsi puri.
- also add ¼ cup rava, 1 tsp pepper, ½ tsp cumin, ¼ tsp ajwain,½ tsp salt and 2 tbsp ghee.
- crumble and mix well making sure all the spices are mixed well.
- further, add ½ cup water.
- knead a tight dough as of poori.
- now divide the dough into half.
- dust wheat flour and roll slightly thick as of poori.
- prick the puri with a fork to prevent from puffing up.
- using a cookie cutter/glass to cut small round puri.
- fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
- fry on low flame till the farsi puri floats. this takes approx 1-2 minutes.
- now continue to fry on medium flame till they turn crispy and golden in colour.
- drain off the farsi puri over kitchen paper to absorb excess oil.
- finally, serve farsi puri with evening chai or store in airtight container for a month.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.