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.
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Watch Gujarati Farsi Puri recipe video in Hindi
