Gujarati layered Farsi Puri is a delicious snack with a perfectly flaky and crispy texture that is also soft and melt-in-the-mouth. It is easy to prepare at home, has a good shelf life, and tastes just like the market-style Farsi Puri.
Traditionally, making layered Farsi Puri can be a time-consuming process, as multiple rotis are layered together to create the flaky texture. In this recipe, I’ve shared a simple and easy method to make perfectly layered Farsi Puri at home.
Instead of stacking multiple rotis, I use just one roti, cut it into a round shape, and create the layers within the same roti. This simple technique makes it easier to create distinct layers that remain intact while frying. It is a quick and beginner-friendly method that gives excellent results, even on your first attempt.
I’ve also shared the ideal ingredient proportions along with a few useful tips to help you make perfectly flaky, crispy, and layered Farsi Puri at home every time.
Tips for Making Layered Farsi Puri at Home
- For this recipe, I’ve used all-purpose flour (maida) along with a little semolina (rava) to enhance the crispiness and some wheat flour to add softness to the puris. This combination of flours helps create a flaky, crispy, and perfectly textured puri.
- Add hot ghee to the flour mixture and mix well with your hands until it resembles a crumbly mixture that holds its shape when pressed. Gradually add water and knead to make a firm, smooth dough. Avoid adding too much water, as a soft dough will not give the desired crisp and flaky texture.
- The dough should be firm and tighter than regular chapati dough. Add water gradually in small batches to control the consistency. Roll the puris thin to achieve a crisp and brittle texture after frying.
- Brush the rolled puri with a thin ghee and rice flour paste to create flaky layers. Rice flour gives the best results, but you can also use cornflour or maida. Keep the paste thin and adjust the folds as desired for more layers.
- Fry the puris in small batches over medium-low heat to ensure even cooking and achieve a golden, crispy texture. Once completely cooled, store them in an airtight container to maintain their freshness and crunch. Properly stored, the puris stay fresh and crispy for up to 1 month.
Related Recipe Collections
Recipe video
Gujarati layered farsi puri recipe | layered farsi poori | verki puri
Ingredients
- 2 cup or 250 grm Maida
- ½ cup rava - semolina
- ½ cup wheat flour
- 8 tbsp or 70 grm melted ghee
- 1 tsp coarsely crushed black pepper
- 1 tbsp coarsely crushed cumin seeds
- Salt to taste
- ¾ cup water or as required
- Oil for frying
For ghee and flour mixture.
- 1 tbsp Rice flour
- 2 tbsp Melted ghee
Instructions
- In a mixing bowl, add 2 cups maida, ½ cup rava, ½ cup wheat flour, 1 tsp coarsely crushed black pepper, 1 tbsp coarsely crushed cumin seeds, and salt to taste. Mix well.
- In a pan, heat 8 tbsp ghee until hot. Add the hot ghee to the flour mixture and mix well until the mixture binds together when pressed with your hand.
- Gradually add ¾ cup water and knead into a tight dough. Cover and let the dough rest for 15 minutes.
- Take a medium-sized portion of the dough and roll it into a thin roti. Prick the roti with a fork, then cut it into a round shape using a bowl or cutter.
- In a separate bowl, mix 1 tbsp rice flour with 2 tbsp melted ghee. The mixture should have a thin, free-flowing consistency.
- Take one round of roti, apply the flour-ghee paste evenly, and fold it. Apply a little more paste, fold again, and shape it into a triangle. Roll it gently and prepare all the puris in the same way. (refer video)
- Heat oil over medium flame. Add the puris to the hot oil and fry them on low flame until golden and crisp on both sides.
- Allow the puris to cool completely, then store them in an airtight container. They stay fresh for up to 1 month.
Notes
- Adding hot ghee gives the puri a khasta and flaky texture.
- Knead a tight dough for Farsi puri.
- Maida helps make the puri khasta.
- Rava makes the puri crispy.
- Wheat flour gives the puri a soft texture.
- Roll the dough into thin rotis for the puris.
- Applying flour-ghee sata helps create layers in the puri.
- Fry the puris on low to medium flame.