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Farsi Puri Recipe

Written by 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.


  • 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


  • Sieve both the flours in a wide bowl.
  • Add ajwain, jeera, coarsely crushed black pepper powder, ghee and salt. Mix well.
  • Now gradually add water and knead into a stiff dough. Cover and keep aside for 15-20 minutes.
  • 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.
  • As we have mentioned earlier, you can also divide the dough into equal small balls and roll out each ball into small puris.
  • Prick the puris with the help of a fork or knife. Keep aside for frying.
  • Heat oil in a pan.
  • Once the oil is hot, fry the puris in small batches on low to medium flame till they turn golden brown.
  • Drain and transfer to a plate lined with absorbent paper.
  • Once the puris are thoroughly cooled, store them in an airtight container.


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