Farsi puri recipe | methi farsi puri | jeera farsi puri | Gujarati farsi puri recipe

Farsi puri

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 which is generally prepared during festival season to share with family and friends. It can also be a simple evening tea time snack or kids snacks recipes.

I have shared the perfect ingredient ratio and few no-fail tips that 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 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 in a medium-low flame. once deep-fried, store them in an airtight container for longer shelf life.
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Farsi puri

Recipe card for jeera farsi puri & methi farsi puri

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Snacks
Cuisine Indian

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-pestal, 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 on the wire rack and fry all puris in same way.
  • Repeat the frying process till all the puris are fried.
  • Cooldown 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-pestal, 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 chili 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 on the wire rack and fry all puris in the same way.
  • Repeat the frying process till all the puris are fried.
  • Cooldown 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 poories on medium-low flame.

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