Farsi puri recipe (Diwali snacks)

रेसिपी को हिन्दी में पढ़े

Farsi puri recipe Popular Gujarati snack made during Diwali festival. It is served with a cup of tea.

Farsi puri recipe | How to make farsi puri | Diwali snacks

The texture of it is flaky, crispy yet melt in your mouth. These are kind of savory biscuits. To get the flaky texture, ghee is used in the

During the diwali festival, my mom makes many different snacks like this farsi puri, mathiya, cholafali, chivda, tikha gathiya and list will go on. She starts making the snacks 10 days before diwali. And we enjoy those for 15-20 days. Also we serve these snacks to the guests who come to meet for new year wishes.

Farsi puri recipe | How to make farsi puri | Diwali snacks

I have kept her tradition and do make snacks. But of course very less variety. I do make only two or three different snacks. Just because we are only two people to consume, I and hubby. We don’t have family here in USA except my cousin. So I do not make those large quantities.

These puris are full of calories, because good amount of ghee is used and then they are deep fried. It is ok to indulge during the festive season, after all we are making these only once a year. I would say two puris per person is enough with a cup of tea as a snack, if you can stop yourself eating more than

Check out more diwali snacks
masala puri  //  cornflakes chivda  //  poha chivda  //  chakli


How to make Farsi puri recipe (Step by Step photos ):


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1) Take all purpose flour, sooji, salt, shahi jeera and coarsely ground black peppers in a bowl.

2) Mix well.
Farsi puri recipe | How to make farsi puri | Diwali snacks

3) Now add ghee. You can use oil instead but traditionally ghee is added.

4) Now rub the ghee and flour mixture together using fingertips. Take your time and rub them till everything is incorporated well. or till the mixture becomes crumbly breadcrumbs like. This step is important to make the flaky farsi puri.
Farsi puri recipe | How to make farsi puri | Diwali snacks

5) Now add little water at a time and start kneading the dough. The dough should be stiff and hard. I used only 4 ½ tablespoons of water to knead the dough.

6) Cover the bowl with the plate and let it rest for at least 15 minutes. after resting time, you will notice tiny white bubbles on the dough, that is because of the salt. Knead it once again to incorporate those bubbles.
Farsi puri recipe | How to make farsi puri | Diwali snacks

7) Divide the dough into 13 equal portions. Make smooth ball and flatten it out between your plam.

8) Now work with one flatten disc at a time. Using rolling pin and rolling board, roll it into 3 inch diameter circle. The puri should be thick. For many puris, you may not be able to get the smooth edges, that is perfectly fine. The dough is stiff and hard, so it is little tough to get the smooth edges.
Farsi puri recipe | How to make farsi puri | Diwali snacks

9) Now using the knife, prick the surface. So the puri does not puff up while frying.

10) Flip the puri and do the same on other side. So the bottom line is, you need to prick both sides of the puri.
Farsi puri recipe | How to make farsi puri | Diwali snacks

11) While you are rolling, heat the oil in a pan on medium-low heat for deep frying. While oil is getting hot and ready, roll few puris and arrange them on the plate.

12) Oil should be just hot. It should not more hot like we do for pakoras or plain pooris. These farsi puri are thick and in order to make it flaky and get it fried from inside, we need to fry them on low-medium heat. Slide 4-5 puris at a time. Do not overcrowd the pan. as you add them they will sink in the bottom and will take some time to float on top.
Farsi puri recipe | How to make farsi puri | Diwali snacks

13) you need to maintain the oil temperature, to do so you can lower or increase the flame intensity as needed during the frying process. The whole frying process for one batch will take about 6-7 minutes. So while fying the one batch, roll rest of the puri simultaneously.

14) Once they are cooked and light pink in color from one side, flip them and fry another side as well.
Farsi puri recipe | How to make farsi puri | Diwali snacks

15) Remove them using slotted spatula.

16) And keep them on paper towel lined plate.
Farsi puri recipe | How to make farsi puri | Diwali snacks

Repeat the frying process till all the puris are fried. Let them cool down completely, then store them in airtight container. It stays good for a month, if it lasts that long. 🙂

Serving suggestion: Serve this farsi puri as a snack with morning or afternoon tea or coffee. We usually make big batch of it during the diwali festival, store them in a big jar/dabba. we enjoy it with tea. Also we serve this to the guests as a snack along with some other snacks like poha chivda, nankhatai or dry fruits during the diwali festival.

Farsi puri recipe | How to make farsi puri | Diwali snacks

Farsi puri recipe

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Gujarati, Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 13 -14 puris
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 cup All purpose flour (Maida)
  • 2 tablespoons Sooji (rava or semolina)
  • Salt to taste
  • 1 teaspoon Shahi jeera (kala jeera or black cumin seeds)
  • 1 teaspoon Black peppercorns coarsely ground in mortar and pestle
  • 3 tablespoons Ghee (clarified butter) or Oil
  • 4 to 5 tablespoons Water
  • Oil for deep frying

Instructions

Making the dough:

  1. Take all purpose flour, sooji, salt, shahi jeera and coarsely ground black peppers in a bowl. Mix well.
  2. Now add ghee. You can use oil instead but traditionally ghee is added.
  3. Now rub the ghee and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs like.
  4. Now add little water at a time and start kneading the dough. The dough should be stiff and hard. I used only 4 ½ tablespoons of water to knead the dough.
  5. Cover the bowl with the plate and let it rest for at least 15 minutes.
  6. after resting time, knead it once again to smooth out.
  7. Divide the dough into 13 equal portions. Make smooth ball and flatten it out between your plam.

Making farsi puri recipe:

  1. Work with one flatten disc at a time. roll it into 3 inch diameter circle.
  2. Now using the knife, prick the surface. So the puri does not puff up while frying.
  3. Flip the puri and do the same on other side.
  4. While you are rolling, heat the oil in a pan on medium-low heat for deep frying. While oil is getting hot and ready, roll few puris and arrange them on the plate.
  5. Oil should be just hot. Slide 4-5 puris at a time. Do not overcrowd the pan. as you add them they will sink in the bottom and will take some time to float on top.
  6. you need to maintain the oil temperature, to do so you can lower or increase the flame intensity as needed during the frying process.
  7. The whole frying process for one batch will take about 6-7 minutes. So while frying the one batch, roll rest of the puri simultaneously.
  8. Once they are cooked and light pink in color from one side, flip them and fry another side as well.
  9. Remove them using slotted spatula.
  10. And keep them on paper towel lined plate.
  11. Repeat the frying process till all the puris are fried.
  12. Let them cool down completely, then store them in airtight container.

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7 Comments

  1. Dr San Myint
    • Kanan
    • Kanan