Farsi Puri is a popular Gujarati snack, loved for its flaky and crispy texture. In this recipe, Iโve prepared the dough using a special technique that gives the puris distinct layers while making them extra crispy and flavorful. From a single batch of dough, you can make two variations โ Verki Puri and Layered Farsi Puri.
Traditionally, layered farsi puri is made by stacking 3โ4 rotis together and then rolling them out to form layers. However, that method can be time-consuming, and the layers often separate during frying.In this recipe, I use a simplified technique to create beautifully layered farsi puris without stacking multiple rotis. Instead, I roll a single roti into a square shape, which helps form clean, well-defined layers that stay intact while frying. This method is quick, beginner-friendly, and delivers perfect results on the very first try.
Farsi puri is easy to prepare, has a long shelf life, and can be made at home with a delicious market-style taste. Iโve also shared the ideal ingredient ratios and foolproof tips to help you achieve perfectly flaky and layered farsi puris every time.
- Flour Mixture
For this recipe, Iโve used all-purpose flour (maida) along with a small amount of semolina (rava) to enhance the crispiness. While wheat flour can be used as an alternative, maida gives the best flaky and delicate texture.
- Incorporating Hot GheeโWaterโRava Mixture
Prepare a hot ghee-water mixture, then add the rava to it. The rava will slightly puff up in the heat, which helps make the puris extra crispy and flaky. Pour this hot mixture into the flour and mix with your hands until it forms a crumbly texture that holds its shape when pressed. Gradually add water as needed and knead into a firm, smooth dough. Avoid adding too much water.
- Kneading Tight and Smooth Dough
The dough should be tight and smooth, firmer than regular chapati dough. Add water in small batches to control the consistency. Roll the puris thin to achieve a crisp, brittle texture after frying.
- Layering with GheeโFlour Paste
Before folding, brush the rolled dough with a gheeโflour paste. This step adds rich flavor and enhances the flaky layers. In this recipe, I use rice flour for the paste, but you can substitute it with cornflour or maida if neededโthough rice flour gives the best result. The paste should have a thin, flowing consistency; avoid making it too thick. Adjust the number of folds depending 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 a uniform golden crispness. Once cooled, store them in an airtight container to keep them fresh and crunchy for days.
Recipe video
Gujarati farsi puri | verki puri | layered farsi puri
Ingredients
- 2 cup Maida
- 4 tbsp ghee
- 2 tbsp rava
- ยฝ cup + 2 tbsp water or as required
- 1 tsp cumin seeds
- 1 tsp black pepper corn
- 1 tbsp white sesame seeds
- Salt to taste
- 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.
- In a pan, heat 4 tbsp ghee until hot. Then add ยฝ cup water into ghee and mix well. Mixture start to boil, add 2 tbsp rava and mix well.
- Pour ghee, water and rava mixture into flour and mix well. Flour should be crumbly and bind between the hand.
- Then add salt into flour mixture.
- Using a mortar and pestle, coarsely crush 1 tsp cumin seeds, 1 tsp black pepper, and 1 tbsp white sesame seeds. Mix well and add into dough mixture.
- Gradually add the 2-3 tbsp water 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 5 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 donโt open while frying (refer to video).
- Cut the log into 1-inch pieces.
- Take one cut piece, gently flatten it with your palm into round shape, and roll it out into a medium-sized verki puri โnot too thin. Repeat for the remaining pieces. (refer video)
- For the second type puri take one cut piece, gently flatten it with your palmi, and roll it out into a medium-sized square puriโnot too thin. Repeat for the remaining pieces. (refer video)
- 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
- Ghee gives a flaky and layered texture to Farsi puri.
- 2 tbsp of melted ghee is perfect for 1 cup of flour.
- Heat the ghee and add it to the puri mixture.
- Adding rava gives the puri a crispy texture.
- Knead a tight and smooth dough for Farsi puri.
- Roll the dough into thin rotis; avoid rolling them too thick.
- Making sata with ghee and rice flour helps create good layers in Farsi puri.
- You can use maida instead of rice flour.
- 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.