farsi puri recipe | gujarati farsi puri | how to make farsi puri | farsi poori

03 Nov farsi puri recipe | gujarati farsi puri | how to make farsi puri | farsi poori

Last Updated on October 2, 2020 by blessmyfoodbypayal

farsi puri recipe | gujarati farsi puri | how to make farsi puri | farsi poori recipe with step wise pictorial and video method.

farsi puri recipe | gujarati farsi puri | how to make farsi puri | farsi poori recipe is one of the most easy snacks recipe. you know farsi is a gujarati word which means crispy. So you can well imagine that a recipe which carries a crispy word in its name, how much crispy it actually would be.

We usually make farsi puri recipe in bulk and keep it safe in airtight container. And as a result, every time before having a cup of tea, we really don’t need to rush to the kitchen to prepare something. Not only with the tea, but this is a perfect snack for munching anytime and anywhere.

The other snacks recipes in the blog are methi puri, chorafali, cheeslings, karela mathri, namak pare and duck shaped namak pare.

So let’s begin with the recipe..

video recipe

Farsi puri recipe – recipe card

farsi puri recipe | gujarati farsi puri | how to make farsi puri | farsi poori recipe

blessmyfoodbypayal

Made with whole wheat flour, farsi puri recipe is one of the most easy gujrati snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Snack

Cuisine Gujrati, Indian

Ingredients

  

• 2 cup Whole wheat flour
• 2 tbsp Suji / semolina
• 1 tsp Cumin seeds
• 1 tsp Black pepper crushed
• 1/4 tsp Carom seeds
• 2 tbsp Desi ghee
• 1/2 tsp Salt
• Oil for frying
• Water as per need

Instructions

 

• Take a bowl and add wheat flour and suji / semolina in it.
• Now add cumin seeds, crushed black pepper, carom seeds and salt.
• Add desi ghee and rub the mixture with fingers to make it like breadcrumbs like.
• Slowly add water and knead the stiff dough.
• Take a ball out of dough and roll it like chapati.
• Prick the flattened chapati with the fork so that puris shouldn't puff up while frying.
• With the help of round cutter or some glass or katori, mark the cuts in the rolled chapati.
• Take out the extra dough from the sides. Make more puris with the entire dough.
• Transfer a batch of puris in hot oil.
• Once you put the puris in hot oil, they will sink to the bottom. Don't disturb them. They will themselves start floating over the oil after couple of seconds.
• Flip over the sides of puris and fry them till they turn light golden brown.
• Take them out and place on a plate carrying paper nepkin so that it absorbs extra oil.
• Your farsi poori is ready. Once they turn completely cool, transfer them to air tight container.

Video

Notes

1. Use Maida instead of whole wheat, if you like.
2. Adding suji (semolina) is optional but this is highly recommend because it brings a nice crisp to methi puri.

Step wise pictorial recipe 

1. Take a bowl and add wheat flour and suji / semolina in it.

2. Now add cumin seeds, crushed black pepper, carom seeds and salt.

3. Add desi ghee and rub the mixture with fingers to make it like breadcrumbs like.

4. Slowly add water and knead the stiff dough.

5. Take a ball out of dough and roll it like chapati.

6.  Prick the flattened chapati with the fork so that puris shouldn’t puff up while frying.

7. With the help of round cutter or some glass or katori, mark the cuts in the rolled chapati.

8. Take out the extra dough from the sides. Make more puris with the entire dough.

9. Transfer a batch of puris in hot oil.

10. Once you put the puris in hot oil, they will sink to the bottom. Don’t disturb them. They will themselves start floating over the oil after couple of seconds.

11. Flip over the sides of puris and fry them till they turn light golden brown.

12. Take them out and place on a plate carrying paper nepkin so that it absorbs extra oil.

Your farsi poori is ready. Once they turn completely cool, transfer them to air tight container.

Enjoy with a cup of hot masala chai.

NOTE

1. Use Maida instead of whole wheat, if you like.
2. Adding suji (semolina) is optional but this is highly recommend because it brings a nice crisp to methi puri.

Feel Free To Ask Queries, If Any…

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA