Farsi Puri, Gujarati Farsi Poori
by Tarla Dalal
farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images.
farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori.
To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container.
For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy.
This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour.
Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work.
Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos.
Farsi Puri, Gujarati Farsi Poori recipe - How to make Farsi Puri, Gujarati Farsi Poori
Preparation Time: Cooking Time: Total Time:
Makes 24 puris
For Farsi Puri
1 cup plain flour (maida)
2 tbsp semolina (rava / sooji)
1 tsp coarsely crushed black pepper (kalimirch)
2 tbsp melted ghee
salt to taste
oil for deep-frying
For farsi puri
- For farsi puri
- To make {span class="bold1"}farsi puri{/span}, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water.
- Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle
- Prick the puris all over using a fork.
- Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper.
- Cool the {span class="bold1"}farsi puris{/span} completely and store them in an air-tight container.
Farsi Puri (Diwali Dry Snack) Video by Tarla Dalal
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what is farsi puri ?
- This puri is made in almost households for snacks and stored in an air-tight container, it is made mainly during Diwali festivals and is also sent to each other’s house during Diwali. It is soft but yet crispy.
what rava / semolina do we use to make farsi puri
- Always use rawa that is fine and not the thick variety.
what is farsi puri made of ?
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what is farsi puri made of ? farsi puri is made from 1 cup plain flour (maida), 2 tbsp semolina (rava / sooji), 1 tsp coarsely crushed black pepper (kalimirch), 2 tbsp melted ghee, salt to taste, oil for deep-frying.
how to coarsely crush black pepper
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Take a few peppercorns, these are how they look, they are easily available in all grocery stores.
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Take a mortal pestle, this is how it looks.
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Put few black peppercorns in it.
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And lightly crush them as shown in the image. It should be coarse and not full powder as you can see.
for the dough of farsi puri
- For the dough, farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack take a large bowl or large plate which is easier to make a dough.
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Add the plain flour, this is our main ingredient. Make sure the plain flour is free of any insects. Best to store plain flour in fridge always.
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Add the semolina.
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Add the melted ghee.
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Add the salt.
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Add the coarsely crushed pepper powder. See above how to make pepper powder.
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Mix well using your hands.
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Add water little by little, we have used approx. ¼ cup of water.
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Knead into a stiff dough. Do not keep the dough aside for too long it might become dry.
how to make farsi puri
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To make farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack, divide the dough into 24 equal portions.
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Place 1 portion on your palm.
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The remaining portions should always be covered with a damp muslin cloth so they do not dry up.
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Roll it between both the palms to form an uniform smooth ball.
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Place it on a rolling board and flatten it with a palm.
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Roll into a 50 mm. (2”) diameter thick circle without using any flour.
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Prick the puris all over using a fork. This is done so the puris do not puff up while deep-frying.
- Heat the oil in a deep non-stick pan.
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Meanwhile roll 3 more such puris. These are all 4 puris rolled and ready.
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Once the oil is hot, add the 4 puris one by one.
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Deep-fry them on a slow flame till they turn light brown in colour from both the sides. To deep-fry them on a slow flame is very important or else they will get burnt.
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Drain on an absorbent paper.
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Farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is ready. Cool completely and serve or store them in an air-tight container.
tips for farsi puri
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You can also add little roasted cumin seed powder.
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Always measure the ghee after it is melted.
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Do not roll the puris thinly, it should be little thick.
-
These puris should be stored in an air-tight container, stays good for taleast 10 days. These puris can be carried for picnic, travelling or even taken to work.
| Energy | 55 cal |
| Protein | 0.7 g |
| Carbohydrates | 4.8 g |
| Fiber | 0 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 33.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 1.4 mg |
| Iron | 0.2 mg |
| Magnesium | 3.4 mg |
| Phosphorus | 7.6 mg |
| Sodium | 0.7 mg |
| Potassium | 7.9 mg |
| Zinc | 0 mg |