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crispy gujarati farsi poori
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5 from 102 votes

farsi puri recipe | crispy gujarati farsi poori | namkeen farsi poori recipe

easy farsi puri recipe | crispy gujarati farsi poori | namkeen farsi poori recipe
Course Snack
Cuisine gujarat
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 40 puri
Author HEBBARS KITCHEN

Ingredients

  • 2 cup wheat flour / atta
  • ¼ cup rava / semolina / suji fine
  • 1 tsp pepper crushed
  • ½ tsp cumin / jeera
  • ¼ tsp ajwain / carom seeds
  • ½ tsp salt
  • 2 tbsp ghee / clarified butter
  • water to knead
  • oil for frying

Instructions

  • firstly take 2 cup wheat flour. you can also use maida for more flaky farsi puri.
  • also add ¼ cup rava, 1 tsp pepper, ½ tsp cumin, ¼ tsp ajwain,½ tsp salt and 2 tbsp ghee.
  • crumble and mix well making sure all the spices are mixed well.
  • further, add ½ cup water.
  • knead a tight dough as of poori.
  • now divide the dough into half.
  • dust wheat flour and roll slightly thick as of poori.
  • prick the puri with a fork to prevent from puffing up.
  • using a cookie cutter/glass to cut small round puri.
  • fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
  • fry on low flame till the farsi puri floats. this takes approx 1-2 minutes.
  • now continue to fry on medium flame till they turn crispy and golden in colour.
  • drain off the farsi puri over kitchen paper to absorb excess oil.
  • finally, serve farsi puri with evening chai or store in airtight container for a month.