Farsi poori recipe - Traditional Gujarati snack made from all purpose flour served during Diwali & New year festival.
Ingredients
Refined flour (maida) : 1 1/2 cup
Ghee (clarified butter) : 3 tbsp
Cumin seeds (jeera) : 1 tsp
Black pepper (coarsely grounded) : 1/2 tsp
Salt : 1/2 tsp
Water : 1/3 cup
Instructions
Sieve the flour in a bowl and add cumin seeds, coarsely ground black pepper and salt to taste.
Make a well in the flour and pour in the clarified butter/ghee in the flour.
Mix well all the ingredients.
Now add water to the dough and knead the dough. I have used 1/3 cup of water to kneed the dough.
Divide the dough in three equal parts and take the first ball and put it over a rolling board and roll it into a thick flat disc of 11-12 inches.
Now apply some ghee on the rolled puri evenly on all sides.
From one end start rolling it and make it like a tube.
Cut the roll in horizontally into 1/2 inch pieces.
Take one piece and press it with your hand and make it flat and start rolling it like a puri. Do this for all the pieces. Roll it thick like a mathari.
Prick all the puris with the help of fork or knife and keep aside for frying.
Heat oil in a pan and once the oil is hot fry the puris in batches on low to medium flame till golden brown.
Gujarati Farsi Puri is ready to eat.
Notes
- Let the pooris cool down before storing them. Otherwise they might become soft. - You can store farsi puri for 15-20 days in an air-tight container.
Recipe by WeRecipes at https://werecipes.com/farsi-puri-recipe-gujarati-snack/