Mini Farsi Puri is a delicious, bite-sized snack loved for its flaky, crispy texture and beautiful layers. It is easy to prepare at home, just like the market-style ones, and has a long shelf life, making it perfect for festivals, special occasions, and tea-time snacking.
Unlike traditional Gujarati-style Farsi Puri, this recipe uses a simple technique to create perfectly layered mini puris. Instead of stacking multiple rotis, I roll a single roti, create layers within it, and cut it into small, button-sized puris. This method makes it easier to achieve distinct, flaky layers and prepare many mini puris at once.
In this recipe, I’ve shared the ideal ingredient proportions, a step-by-step method, and a few helpful tips to make perfectly crispy, flaky, and layered Mini Farsi Puris at home—even if you’re making them for the first time!
Tips for Making Crispy, Layered mini Farsi Puri at Home
- Flour Mixture: For this recipe, I’ve used all-purpose flour (maida) along with a little semolina (rava) to enhance the crispiness. Although you can use wheat flour, maida gives the best flaky texture. Add hot ghee to the flour mixture and rub it in with your hands until the mixture becomes crumbly and holds its shape when pressed. Ghee is essential for achieving a flaky texture, so avoid using oil.
- Kneading with Spiced Hot Water: I use slightly hot, spiced water to knead the dough, which enhances the flavor. The dough should be firm, firmer than regular chapati dough. Add the water gradually in batches to achieve the right consistency. Roll the puris thinly to ensure they turn out crispy and crunchy.
- Layering with Ghee-Flour Paste: Before folding the dough, apply a thin layer of paste made with ghee and flour. This adds flavor and helps create flaky layers in the puris. For this recipe, I use rice flour to prepare the paste, but you can substitute it with cornflour or maida if needed. However, rice flour gives the best results. Make sure the paste has a thin, pourable consistency rather than being too thick. You can adjust the number of folds depending on how many layers you want. Also, shape the puris into small sizes to make the preparation quicker and easier.
- Frying: Fry the puris in small batches over medium-low heat to ensure they cook evenly and become golden and crispy. Allow them to cool completely before storing them in an airtight container to maintain their crispiness and freshness.
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Mini farsi puri recipe | layered farsi puri | Gujarati farsi puri
Mini Farsi Puri is a delicious, bite-sized snack loved for its flaky,crispy texture and beautiful layers.
Ingredients
- 2 cup or 250 grm Maida
- ¼ cup rava
- Salt to taste
- 4 tbsp hot melted ghee
- 1 tsp cumin seeds
- 1 tsp black peppercorn
- ½ tsp ajwain
- ¾ cup water or as required
- 1 tbsp white sesame seeds
- 1 tsp red chilli flakes
- Pinch of hing
- 1 tsp kasuri methi
- Oil for frying
For ghee and flour mixture.
- 1 tbsp Rice flour
- 2 tbsp Melted ghee
Instructions
- Using a mortar and pestle, coarsely crush 1 tsp cumin seeds, 1 tsp black pepper, and ½ tsp ajwain. Set 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 and switch off the heat. Add 1 tbsp kasuri methi and the crushed spice mixture. Mix everything well.
- Transfer the spiced water to a bowl and allow it to cool slightly.
- In a mixing bowl, add 2 cups maida, ¼ cup rava, and salt. Mix well.
- Heat 4 tbsp ghee in a pan until hot. Pour the hot ghee into the flour mixture and mix thoroughly.
- Gradually add the spiced water to the flour mixture and knead 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 until you get a smooth, free-flowing mixture. Set aside.
- Divide the dough into equal-sized balls.
- Roll each ball into a thin roti using a rolling pin. Spread a thin layer of the rice flour and ghee mixture over the roti. Fold the sides inward to form a square shape (refer to the video).
- Roll the folded square dough into a medium-thick sheet and cut it into mini puris. Prick each puri with a fork to prevent it from puffing up while frying. Repeat the same process with the remaining dough (refer to the video).
- Heat oil in a pan over medium heat.
- Fry the mini puris over medium-low heat until they turn golden and crispy on both sides.
- Allow the puris to cool completely, then store them in an airtight container. They will stay fresh and crispy 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.
- Rice flour gives the best results for creating layers, but you can use maida (all-purpose flour) as an alternative.
- Prepare the sata (a mixture of ghee and flour) to a thin, pourable consistency and spread a thin layer over the rolled roti.
- Fry the puris over medium-low heat until they are crispy and golden.
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