Recipe of Farsi Puri | How to Make Farsi Puri

Farsi puri is a crispy Indian flat bread or puri made with all purpose flour (maida). Farsi in gujarati (kathiyavadi) means crispy. It is a delicious and popular tea time snack. During Diwali we prepare many snacks like Tikha Gathiya, Poha Chivda, Chakli etc but Farsi puri is one of the best. Farsi puri is also a great snack picnics. It can be made in advance and can be stored for a minimum of 15 days. You can also use these puris as chat puris to make papadi chat. It is a mildly spiced crispy snack and tastes best with coriander peanut chutney or masala chai. So lets proceed step by step.

Ingredients we require for making Farsi Puri are all purpose flour, whole black pepper, cumin seeds, asafoetida, cooking oil and salt.

In a grinder coarsely grind cumin seeds and whole black pepper.

In bowl add all the ingredients and mix well.

Add water as required and knead it to a firm dough. The dough should be firm then the dough we knead for masala puris.

Cover it with muslin cloth and keep aside for 20-25 minutes.

Beat the kneaded dough of puris with help of pestle. This will make puris soft and white. 

Now take a portion of dough of lemon size. Roll it into a flat thin bread like chapati.

Prick rolled flat bread with knife or fork.

Make small puris with help of a small bowl.

In the below picture you can see how I have made puris with a small bowl.

Reuse the sides of dough again by making puris until the dough is fully utilized. Make all the puris at once.

Heat oil in a Kadai. Deep fry the pricked raw puris.

Deep fry the puris on medium flame till they turn light golden brown on both sides.

Drain the Farsi Puris on kitchen towel and remove excess oil. As they cool they will turn slightly more brown in color.

Serve the spiced crunchy farsi puris with peanut coriander chutney or masala chai.

Farsi Puris can be stored in air tight container for 12-15 days.

  

RECIPE OF FARSI PURI Salty, spicy an crispy indian tea time snack. By Vama

PREP TIME:30 Minutes COOK TIME:30 Minutes TOTAL TIME:60 Minutes INGREDIENTS 3 cups All Purpose Flour(Maida) 2 tablespoon Cooking Oil 1 tablespoon Cumin Seeds 1 tablespoon Whole Black Pepper 1/4th tablespoon Asafoetida Salt To Taste Oil for Deep-frying

INSTRUCTIONS In bowl add all the ingredients and mix well. Add water as required and knead it to a firm dough. The dough should be firm then the dough we knead for masala puris. Cover it muslin cloth and keep aside for 20-25 minutes. Beat the kneaded dough of puris with help of pestle. This will make puris soft and white.  Now take a portion of dough of lemon size. Roll it into a flat thin bread like chapati. Prick rolled flat bread with knife or fork. Make small puris with help of a small bowl. Reuse the sides of dough again by making puris until the dough is fully utilized. Make all the puris at once. Heat oil in a Kadai. Deep fry the pricked raw puris. Deep fry the puris on medium flame till they turn light golden brown on both sides. Drain the Farsi Puris on kitchen towel and remove excess oil. As they cool they will turn slightly more brown in colour. Serve the spiced crunchy farsi puris with peanut coriander chutney or masala chai. Farsi Puris can be stored in air tight container for 12-15 days.

  

If you are looking for other diwali recipes check Tikha Gathiya , Topra Pak , Wheat Flour Diyas .