Gujarati Farsi Puri Recipe (Diwali special)
Recipe type: Snacks
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 250 gram
Farsi poori recipe - Traditional Gujarati snack made from all purpose flour served during Diwali & New year festival.
  • 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
  1. Sieve the flour in a bowl and add cumin seeds, coarsely ground black pepper and salt to taste.
  2. Make a well in the flour and pour in the clarified butter/ghee in the flour.
  3. Mix well all the ingredients.
  4. Now add water to the dough and knead the dough. I have used 1/3 cup of water to kneed the dough.
  5. 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.
  6. Now apply some ghee on the rolled puri evenly on all sides.
  7. From one end start rolling it and make it like a tube.
  8. Cut the roll in horizontally into 1/2 inch pieces.
  9. 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.
  10. Prick all the puris with the help of fork or knife and keep aside for frying.
  11. Heat oil in a pan and once the oil is hot fry the puris in batches on low to medium flame till golden brown.
  12. Gujarati Farsi Puri is ready to eat.
- 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