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Mini farsi puri recipe | layered farsi puri | Gujarati farsi puri

Author Nehas Cook Book
Mini Farsi Puri is a delicious, bite-sized snack loved for its flaky,crispy texture and beautiful layers.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

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.