HomeSnacksDry Namkeen RecipesPotato farsi puri recipe | crispy Gujarati farsi poori | aloo ki...

Potato farsi puri recipe | crispy Gujarati farsi poori | aloo ki mathri

Potato farsi puri is a crispy and savoury dry snack recipe made from potato, wheat flour and other spices. it is an innovative deep fried evening tea-time snack. it is generally made with maida or plain flour, but wheat flour is used as a healthy alternative. These deep-fried snacks taste best with sweet and sour mango pickles or tea and coffee.

Please do visit my other related recipe collection like

Recipe Video

Potato farsi puri recipe | crispy Gujarati farsi poori | aloo ki mathri

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


  • 1 cup grated boiled potatoes
  • 2 cup wheat flour
  • 1 cup fine rava
  • 1 tsp cumin seeds
  • 1 tsp carom seeds
  • 2 tsp white sesame seeds
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 4 tbsp oil
  • Slight hot water to make dough
  • Oil for deep frying


  • Peel and grate potatoes. Now with the measuring cup take 1 cup of grated potatoes.
  • In a mixing bowl, add 1 cup of grated potatoes, 2 cups of wheat flour and 1 cup of fine Rava.
  • Then add cumin seeds, carom seeds, white sesame seeds, turmeric powder, hing salt to taste, red chilli powder and hot oil. Mix well with your fingers.
  • Now gradually add little water at a time and knead the tight dough as of poori.
  • Take a small portion of dough and roll medium thick as of poori
  • Prick the puri with a fork to prevent it from puffing up.
  • Fry the poori in medium hot oil. Alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
  • Now fry puri on medium flame till they turn crispy and golden in colour.
  • Drain off the farsi puri over kitchen paper to absorb excess oil.
  • Finally serve farsi puri with chai or coffee or store in an airtight container for a month.


  • The proportion of flour should be double that of boiled potatoes.
  • The addition of fine rava in the dough gives crispness to puri.
  • Use slightly hot water to knead the dough
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes




Recipe Rating

Please enter your comment!
Please enter your name here
Captcha verification failed!
CAPTCHA user score failed. Please contact us!
- Advertisment -

Most Popular