Farsi puri is a timeless favorite snack, cherished for its flaky, crispy texture. It’s easy to prepare, has a long shelf life, and can be made at home just like the market-style ones. Traditionally, layered farsi puri is made by stacking 3–4 rotis together and rolling them into layers. However, this method is time-consuming, and the layers often come apart during frying.
In this recipe, I’ve used a simplified method to create layered farsi puris. Instead of stacking multiple rotis, I use just one roti and roll it into a square shape. This technique makes it easier to create distinct layers that stay intact while frying. It’s a quick and beginner-friendly approach that gives great results on the first try.
I’ve shared the ideal ingredient ratios and a few foolproof tips to help you make perfectly layered farsi puris at home.
Tips for Making Crispy, Layered Farsi Puri at Home
- Flour Mixture
For this recipe, I’ve used all-purpose flour (maida) with a bit of semolina (rava) to enhance the crispiness. While you can use wheat flour, maida yields the best flaky texture. - Incorporating Hot Ghee
Add hot ghee to the flour and mix it in with your hands until it forms a crumbly mixture that holds its shape when pressed. Gradually add water to knead a firm, smooth dough. Avoid overhydrating it. - Kneading with Spiced Hot Water
I use slightly hot water mixed with spices to knead the dough. This not only softens the dough but also enhances the flavor. The dough should be firm—firmer than regular chapati dough. Add water in batches to control the consistency. Roll the puris thin for a crisp, brittle texture. - Layering with Ghee-Flour Paste
Before folding, brush the dough with a paste made of ghee and flour. This step adds flavor and enhances the flakiness of the puris. In this recipe, I use rice flour for the ghee-flour paste, but you can substitute it with cornflour or maida if needed—though rice flour gives the best results. Make sure the paste has a thin, liquid-like consistency; avoid making it too thick. You can adjust the number of folds based on how many layers you want in your puri. - Frying
Fry the puris in small batches over medium-low heat to ensure even cooking and golden crispness. Once cooled, store them in an airtight container to maintain their freshness and crunch.
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Recipe video
Layered farsi puri recipe | new style farsi puri | Gujarati farsi puri
Ingredients
- 2 cup Maida
- 1/4 cup Fine rava
- To taste Salt
- 4 tbsp Hot melted ghee
- 1 tsp Cumin seeds
- 1 tsp Black peppercorn
- 1/2 tsp Ajwain
- 3/4 cup Water or as required
- 1 tbsp White sesame seeds
- 1 tsp Red chilli flakes
- A pinch Hing
- 1 tbsp Kasuri methi
- Oil for frying
For ghee and flour mixture.
- 1 tbsp Rice flour
- 2 tbsp Melted ghee
Instructions
- In a mixing bowl, add 2 cups of maida, ¼ cup rava, and salt. Mix well.
- In a pan, heat 4 tbsp ghee until hot. Pour the hot ghee into the flour mixture and mix thoroughly.
- Using a mortar and pestle, coarsely crush 1 tsp cumin seeds, 1 tsp black pepper, and ½ tsp ajwain. Set it aside.
- In the same pan, heat ¾ cup water. Once it begins to boil, add 1 tbsp white sesame seeds, 1 tsp red chilli flakes, and a pinch of hing. Mix well, then switch off the gas. Add 1 tbsp kasuri methi and the crushed spice mixture. Mix everything well.
- Transfer the spiced water into a bowl and allow it to cool slightly.
- Gradually add the water mixture to the flour and knead it into a semi-stiff, smooth dough. Cover and let it rest for 15 minutes.
- In a separate bowl, mix 1 tbsp rice flour with 2 tbsp melted ghee. The mixture should have a free-flowing consistency. Set aside.
- Divide the dough into equal-sized balls (I made 9 balls).
- Roll each ball into a thin roti using a rolling pin. Spread a thin layer of the ghee-rice flour mixture over it, then roll it tightly into a log. Pinch or press the edge slightly so the layers don’t open while frying (refer to video).
- Cut the log into 1-inch pieces.
- Take one cut piece, gently flatten it with your palm, and roll it out into a medium-sized square puri—not too thin. Repeat for the remaining pieces.
- Heat oil over medium flame.
- Fry each puri on low flame until golden on both sides.
- Once cooled, store the puris in an airtight container. They will stay fresh for up to 15 days.
Notes
- Adding rava (semolina) to the flour enhances the crispiness of puris.
- Incorporating hot ghee into the puri dough results in a flaky texture.
- Using slightly hot water while kneading helps achieve perfect puris.
- Knead a medium-soft dough for puris.
- Roll the dough into thin rotis; avoid rolling them too thick.
- Prepare the sata (a mixture of ghee and flour) to a liquid consistency and apply a thin layer over the rolled roti.
- Fry the puris over medium-low heat.
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