Farsi puri is a popular Gujarati farsan made with maida, rava, and regular spices. In this recipe, I share two flavored methi and jeera farsi puri. Both are flaky and crisp and are generally prepared during the festival season to share with family and friends. It can also be a simple evening tea time snack or kids’ snack recipe.
I have shared a perfect ingredient ratio and a few no-fail tips help you to make perfect farsi puri on the first attempt.
The key to making crispy farsi puri at home are
- Ghee or oil should be perfect for incorporating into flour, so flour should have a crumbly texture and hold shape between hands.
- Knead puri dough is firm and not soft like chapati dough. I recommend adding water in batches while kneading so to keep it under control.
- Roll the puris should be slightly thicker than a normal chapati or rotis. this would help in attaining a crisp brittle texture. also, do not forget to poke with a knife before deep frying.
- Fry puri in small batches on a medium-low flame. once deep fried, store them in an airtight container for longer shelf life.
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Farsi puri recipe | methi farsi puri | jeera farsi puri | Gujarati farsi puri recipe
Ingredients
For jeera puri
- 1 cup maida
- 2 tbsp rava
- 1 tsp black pepper
- 1 tsp jeera
- ¼ tsp ajwain
- Salt to taste
- 3 tbsp ghee
- ¼ cup water or as required
For methi puri
- ½ cup methi leaves
- 1 cup maida
- 2 tbsp rava
- 1 tsp black pepper
- 1 tsp jeera
- ¼ tsp ajwain
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tbsp powder sugar - optional
- Salt to taste
- 3 tbsp + 1 tbsp ghee
- ¼ cup water or as required
Instructions
Making jeera puri
- In a mortal-pestle, add black pepper, jeera, and ajwain. Crush into a coarse mixture.
- Now in a mixing bowl, add maida, rava, salt, crushed masala and ghee.
- Now rub the ghee and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs-like.
- Add little water at a time and start kneading the dough. The dough should be stiff and hard.
- Cover the dough and rest for at least 15 minutes.
- After resting time, knead it once again to smooth out and divide the dough into equal parts.
- Make a smooth ball and flatten it out between your palm.
- Then roll puri into medium thick and small size disc. And using the knife, prick the surface on both sides. Roll all puri into the same way.
- Heat the oil in a pan on medium-low heat for deep frying. Add puri into hot oil and fry puri till it becomes golden brown and crispy from both sides.
- Remove them to the wire rack and fry all puris in the same way.
- Repeat the frying process till all the puris are fried.
- Cool down fried puri completely, then store them in an airtight container.
Making methi puri
- In a pan, add ghee and chopped methi leaves. sauté it for 2 minutes. keep it aside.
- Now in a mortal pestle, add black pepper, jeera, and ajwain. Crush into a coarse mixture.
- Now in a mixing bowl, add maida, rava, salt, crushed masala, ghee, sauté methi leaves, turmeric powder, red chilli powder, and powder sugar.
- Now rub the masala and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs-like.
- Add little water at a time and start kneading the dough. The dough should be stiff and hard.
- Cover the dough and rest for at least 15 minutes.
- After resting time, knead it once again to smooth out and divide the dough into equal parts.
- Make a smooth ball and flatten it out between your palm.
- Then roll puri into medium thick and small size disc. And using the knife, prick the surface on both sides. Roll all puri into the same way.
- Heat the oil in a pan on medium-low heat for deep frying. Add puri into hot oil and fry puri till it becomes golden brown and crispy from both sides.
- Remove them to the wire rack and fry all puris in the same way.
- Repeat the frying process till all the puris are fried.
- Cool down fried puri completely, then store them in an airtight container.
Notes
- crushed masala gives a good flavor to farsi puri.
- flour should have a crumbly texture and hold shape between hands.
- knead the tight and smooth dough for farsi puri.
- rest dough for 15-20 minutes, so it will set properly.
- roll medium thick and small size puri.
- fry pooris on medium-low flame.
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