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
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.
Stay tuned to Mahekta Aanchal from 9 am to 2 pm on Radio Sargam with your Show host Sneh Chaudhry on 103.4FM in Suva to Nausori Corridor, Central Division, Nadi, Lautoka & Labasa, 103.2FM in Sigatoka, Coral Coast, Ba, Vatukoula, Tavua & Savusavu and 103.8FM in Rakiraki.