Farsi Puri Recipe (Gujarati Snack for Diwali)
How to make Farsi puri recipe - Popular Gujarati snack made during Diwali festival. It is served with a cup of tea.
All purpose flour (Maida)
Sooji (rava or semolina)
Salt to taste
Shahi jeera (kala jeera or black cumin seeds)
coarsely ground in mortar and pestle
Ghee (clarified butter)
4 to 5
for deep frying
Making the dough:
Take all purpose flour, sooji, salt, shahi jeera and coarsely ground black peppers in a bowl. Mix well.
Now add ghee. Now rub the ghee and flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs like.
Add little water at a time and start kneading the dough. The dough should be stiff and hard.
Cover the bowl with the plate and let it rest for at least 15 minutes.
after resting time, knead it once again to smooth out.
Divide the dough into 13 equal portions. Make a smooth ball and flatten it out between your palm.
Making farsi puri recipe:
Work with one flatten disc at a time and roll it into 3-inch diameter circle.
Now using the knife, prick the surface both sides.
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 a few puris and arrange them on the plate.
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.
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 frying the one batch, roll rest of the puri simultaneously.
Once they are cooked and light pink in color from one side, flip them and fry another side as well.
Remove them using a slotted spatula and keep them on paper towel lined plate.
Repeat the frying process till all the puris are fried.
Let them cool down completely, then store them in an airtight container.
Flour to ghee ratio has to be right to get the perfect texture, so do not reduce the amount of ghee.
Fry the puris on medium-low heat and maintain the oil temperature throughout the frying process.
If fried on medium or high heat then it gets brown and crispy from the outside quickly but stays raw from inside. This results in a chewy texture.
The black pepper has to coarsely ground, not a fine powder.
*Nutrition information is a rough estimate for 1 serving
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