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.

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Recipe Video

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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

 

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