Farsi Puri with Methi Flavor – Step by step recipe

Farsi Puri Recipe
Farsi Puri - KalpsKitchen

A crispy Gujarati snack Farsi Puri recipe made from all-purpose flour. Gujrati Farsi puri resembles mathri in texture, but quite different in taste. Like other snacks, the Farsi puri is a perfect tea-time snack. This Farsi puri can be prepared in advance and stored in an airtight container for around 15-20 days. Avoid exposing them to air and they will remain crisp for a long time.

Cuisine: Indian Snacks – Gujrati Farsi Puri

Preparing Time: 10 Minutes

Cooking Time: 20 Minutes

Serving – 2

Ingredients for Farsi Puri

2 All-purpose Flour (Maida)

1 Teaspoon Cumin seeds (Jira)

2 Teaspoon Black pepper Crushed

2 Tablespoon Kasuri Methi

Salt as per taste

2 Tablespoon ghee

1/2 cup water

Method of cooking Farsi Puri:

  • Take Maida in mixing bowl, add Cumin seeds, black paper,  Kasuri Methi, salt and 1 and a half tablespoon of ghee (Note: Always use the melted ghee as it can be easily mixed)
  • Mix all the ingredient nicely
  • We should add enough ghee (as required we called it moyan which helps to make poori crispy) then add little water to bind the dough. The dough should be a bit hard.
  • Once the dough is ready, cover it with the wet cloth and let it rest aside for about 10 to 15 minutes.
  • Divide the dough into four equal parts and take the first ball and put it on a rolling board (Chakla) and roll it into a thick flat disc
  • Apply some ghee on top of the rolled puri evenly, then from one end start rolling and make like a tube.
  • Cut the rolled tube horizontally into 1/2 inch pieces.
  • Take one piece and press it with your hand and make it flat and start rolling it like a puri. Do this for all the pieces. Roll it thick like a mathri. Prick all the puris with the help of folk or knife.
  • Take oil in a deep frying pan on medium flame, once oil hot add puri .( Depending upon the frying vessel you can fry the puris in batches.)
  • After 2-3 minutes turn the flame into low and deep fry it.
  • When the bottom surface turns golden brown flip it over to another side and deep fry until another side turns golden brown and crisp.
  • It will take 6-7 minutes to fry completely from both sides.
  • Once done nicely take out from oil and keep it on tissue paper to soak extra oil.
  • Delicious FarsiPuri smack is ready to serve with Masala Tea.
  • It can be stored in an air-tight container and use it for 15 to 20 days.

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Farsi Puri with Methi Flavor
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2 Comments

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