Farsi Puri Recipe
Written by Sneh Chaudhry on March 18, 2022
Farsi means crisp in Gujarati. Generally, Farsi puri is made using maida/all-purpose flour. But, we have used maida and whole wheat flour in equal proportions.
INGREDIENTS (1 CUP = 240 ML)
- ½ cup plain flour/maida
- ½ cup whole wheat flour/gehun ka atta
- ½ teaspoon carom seeds/ajwain
- ½ teaspoon jeera/cumin seeds
- ¼ teaspoon coarsely crushed black pepper powder
- salt to taste
- 2 tablespoon ghee melted
- water as required for kneading dough
INSTRUCTIONS
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Sieve both the flours in a wide bowl.
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Add ajwain, jeera, coarsely crushed black pepper powder, ghee and salt. Mix well.
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Now gradually add water and knead into a stiff dough. Cover and keep aside for 15-20 minutes.
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Divide the dough into 2-3 equal parts and roll out the first ball into a medium-sized round of medium thickness. Cut small puris using a cookie cutter or small steel bowl. Repeat the process for making the remaining puris.
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As we have mentioned earlier, you can also divide the dough into equal small balls and roll out each ball into small puris.
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Prick the puris with the help of a fork or knife. Keep aside for frying.
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Heat oil in a pan.
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Once the oil is hot, fry the puris in small batches on low to medium flame till they turn golden brown.
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Drain and transfer to a plate lined with absorbent paper.
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Once the puris are thoroughly cooled, store them in an airtight container.
Source: vegetariantastebuds.com
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