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Farsi puri is a timeless favorite Gujarati snack. In this recipe, I share a healthier version of farsi puri made with wheat and bajra flour, flavored with methi (fenugreek leaves) and traditional spices. Unlike the classic maida-based farsi puri, this variation is not only healthier but also quicker to prepare, as it doesn’t require rolling. It boasts a long shelf life, making it an ideal tea-time treat or kids’ snack, especially during the winter season.
To help you achieve perfect methi farsi puri on your first try, I’ve included precise ingredient ratios and some foolproof tips below.
Tips for Making Tasty Methi Farsi Puri at Home:
- Dough Preparation:
- I use an equal proportion of bajra (pearl millet) and wheat flour for the dough.
- Fresh methi leaves are sautéed in ghee to enhance the flavor and extend the shelf life of the puri. Alternatively, you can use dried methi or kasuri methi.
- Incorporating Fat (Moyan):
- Properly mix oil or ghee into the flour until it achieves a crumbly texture and holds its shape when pressed in your hands.
- Knead the dough until it is smooth and firm (not soft like chapati dough). Using buttermilk to knead the dough adds an extra layer of flavor.
- Shaping and Frying:
- Press the puris thin to achieve a crisp, brittle texture. Don’t forget to poke holes using a knife or cutter before deep frying to prevent puffing.
- Frying Technique:
- Fry the puris in small batches over medium-low heat to ensure even cooking and crispiness. Once fried, let them cool completely before storing in an airtight container to maintain their freshness and shelf life.
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Recipe video
Farsi puri recipe | methi farsi puri | methi puri | methi bajra farsi poori
Ingredients
- 2 cup bajra flour
- 2 cup wheat flour
- 4 tbsp oil
- 3 tbsp white sesame seeds
- 1 tbsp green chilli paste
- 1 cup chopped methi leaves
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp ajwain
- Pinch of hing
- Salt to taste
- 1 tbsp coarsely crushed cumin seeds
- 1 tsp coarsely crushed black pepper powder
- 1 tbsp powder sugar - optional
- 1 cup buttermilk or as required
- Oil for frying
Instructions
- In a mixing bowl, add 2 cups of bajra flour and 2 cups of wheat flour. Mix well.
- In a pan, heat 4 tablespoons of oil. Add 3 tablespoons of white sesame seeds and sauté them.
- Add 1 tablespoon of red chili paste and sauté it.
- Add 1 cup of methi leaves and sauté on high flame for 1 minute.
- Turn off the heat and add the methi leaves to the flour mixture.
- Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of ajwain, a pinch of hing, salt to taste, 1 tablespoon of coarsely crushed cumin seeds, 1 teaspoon of coarsely crushed black pepper, and 1 tablespoon of sugar. Mix well. The dough should be crumbly and bind when pressed.
- Gradually add 1 cup of buttermilk and knead into a tight and smooth dough for puris.
- Divide the dough into small-sized balls.
- Grease a plastic sheet or zip bag with oil.
- Place a small dough ball on the sheet and flatten it using a bowl or cup. Repeat for all the puris.
- Heat oil in a pan on medium flame. Drop the puris into the hot oil and fry on both sides until golden and crisp.
- Drain the puris on a wire rack to remove excess oil.
- Store the puris in an airtight container. Enjoy methi puris for up to 1 month.
Notes
- The proportion of bajra and wheat flour should be equal.
- For 1 cup of flour, 1 tablespoon of oil should be perfect.
- Sauté methi leaves on high flame. Do not overcook them.
- Buttermilk enhances the taste of puris.
- Knead a tight dough for puris.
- Fry the puris on medium flame.
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