Farsi Puri is a crispy and savoury Gujarati snack recipe made during Diwali Festival, and it’s also a best Tea-Time Snack. It consists of multiple layers, and that makes this Farsi Poori a delicious Snack Food. It can be also made without layers and use in chaat recipes. Here I am sharing 3 flavours of Farsi Puri; Jeera Flavour, Cinnamon & Sugar Flavour, Methi Masala Flavour. Follow step-by-step instructions below to prepare this Diwali Namkeen at home.

Ingredients

• 2 cup All-purpose Flour
• 1/4th cup Suji
• 2 tbsp. + 1 tsp. Clarified Butter
• Oil for Deep Fry
• – For paste
• 2 tbsp. Corn Flour
• 1 tbsp. All-purpose Flour
• 3 tbsp. Clarified Butter
• – Flavour 1
• 1 tsp. Cumin Seeds
• – Flavour 2
• 2 tsp. Fine Sugar
• ½ tsp. Cinnamon powder
• – Flavour 3
• ½ tsp. Kasuri Methi
• ½ tsp. Red Chilli Powder
• 1/4th tsp. Garam Masala
• ½ tsp. Carom Seeds

Instructions

• – Prepare the basic dough
• Add All-purpose flour, Suji and Salt.
• Add 2 tbsp. Clarified butter and mix well.
• Now, add water as required and prepare the soft dough.
• Finally, add 2 tsp. Clarified Butter and knead for about a minute.
• Cover with lid and keep aside for 30 – 45 minutes.
• Mix All Purpose Flour and Corn Flour in a bowl.
• Add remaining Clarified butter and mix well to prepare a smooth paste.
• After 30 – 45 minutes, prepare thin rotis from the dough.
• – Jeera Flavour
• Evenly spread the paste on top of the thin roti.
• Sprinkle Cumin Seeds and start rolling from one side (see video below) to give long cylindrical shape.
• Using a knife, cut the roll into small portions.
• Roll each portion of dough on chapati maker into circles of approx. 3-4 inch diameter.
• – Cinnamon Flavour
• Mix well Fine Sugar & Cinnamon.
• Evenly spread the paste on top of another roti.
• Sprinkle the mixture of Cinnamon & Fine Sugar.
• Repeat earlier the process and roll small puris
• – Methi Masala Flavour
• Mix Kasuri Methi, Garam Masala, Red Chilli Powder and Carom Seeds.
• First, evenly spread the paste on top of another roti.
• Sprinkle the Methi Masala mixture.
• Repeat earlier the process and roll small puris
• Heat Oil in a kadhai over low to medium flame.
• Deep fry Puris on low flame until golden brown & crisp.
• Drain and transfer on a paper napkin to remove excess oil.
• Fry remaining Puris.
• Crispy & delicious Farsi Puris are ready.
• Store in airtight container and consume within 7 – 10 days.

You might also like Cornflakes Chivda Recipe

Watch Gujarati Farsi Puri recipe video in Hindi