Farsi Puri Recipe – A crispy flaky Gujarati snack recipe made from all purpose flour served during Diwali festival.
Let me share today a recipe that I usually make during Diwali. I know Diwali is still months away, but I couldn’t stop myself from preparing a batch of these crisp farsi poori for snack. They are super easy to make and they goes really well with tea.
“Farsi” in Gujarati (kathiawadi) means “crispy” and thus the name. This poori recipe slightly resembles to Rajasthani mathri in texture, however they are quite different in taste. Like other crispy puris the farsi poori is a perfect tea time snack. Once I make the batch of this snack, I always have it with a cup of tea in evening or in the morning.
Related: maida namkeen (nimki) | maida kaju snacks
This recipe is usually made during Diwali festival. Normally Gujjus celebrate their New year on next day of Diwali and during this day we have many guests at home. This puri is served as snack. Along with farsi puri, we also make tikha gathiya, sev, chakli (chakri), nankhatai and makai poha chevdo.
Like any other snack recipe, this farsi poori can be prepared in advance and stored in an air tight container for around 15-20 days. Avoid exposing them to air and they will remain crisp for long time.
Let’s check the step by step recipe of farsi poori or farsi puri with pictures.
Gujarati Farsi Puri recipe with step by step photo
Very few ingredients needed to make this farsi puri. We will need are maida (all purpose flour), ghee, cumin seeds, coarsely ground black pepper and salt to taste.
In a bowl take maida and add cumin seeds to the flour.
Then add coarsely ground black pepper.
Then salt as per your taste.
Add ghee to the flour (Note: Always use the melted ghee as it can be easily mixed)
Now with the help of your hand mix well all the ingredients. This step is very important to make your puri flaky.
We have to add a lot of ghee as you can see without adding water also I am able to bind the flour.
Lastly add water to the dough and knead it.
Once the dough is kneaded, rest the dough for about 10 minutes.
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 diameter 11-12 inches.
Now apply some ghee on the rolled out puri evenly.
From one end start rolling it and make it like a tube.
Cut the roll 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 folk or knife.
Keep aside all the pricked puris for frying.
Heat the oil in a pan. Check whether the oil is hot by adding a small piece of dough to the oil.
Then slowly fry the puri.
Depending upon the frying vessel you can fry the puris in batches.
Fry the puri in low to medium flame as you want your puri to be crisp.
Fry till the puri is golden brown in color.
Delicious farsi poori snack is ready.
Gujarati farsi poori recipe (Diwali snack)
- 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
- 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.
- You can store farsi puri for 15-20 days in an air-tight container.
Other Snack Recipes
Shruti kapur saysMarch 23, 2016 at 3:45 pm
That was awesome………
Gopi Patel saysMarch 29, 2016 at 12:11 pm
Mahesh Patel saysFebruary 26, 2017 at 2:44 pm
Seems yum yum recipes, thanks for sharing and hard work to prepare so many recipes. Good for overseas Gujarati community.
Nilesh Manohar saysApril 29, 2016 at 2:25 pm
Very nice. Can oil be used instead of ghee?
Misha saysOctober 23, 2016 at 11:47 pm
Made these today. Well done. Great recipe.
Ronitha saysDecember 20, 2016 at 2:53 pm
This recipe is amazing 🙂 thank you for sharing it!
Gopi Patel saysMarch 23, 2017 at 1:31 pm
Glad to hear:)
Priya saysJuly 10, 2019 at 12:12 am
What quantities did you use for the puris
Nehal saysJanuary 28, 2017 at 4:37 pm
I made these today. Came out really melt in the mouth and delicious but a lot bigger (and maybe thicker) than yours. How can I ensure my pooris don’t get too big?
Gopi Patel saysMarch 18, 2017 at 6:32 pm
Hi Nehal, To make your puri small size just cut the roll horizontally into 1/2 inch pieces.
Mahesh Patel saysFebruary 26, 2017 at 2:46 pm
Thanks for good work
Gopi Patel saysMarch 18, 2017 at 5:59 pm
Welcome Mahesh 🙂
prerna saysJanuary 8, 2018 at 6:43 am
Hii gopi your recipe is really yummy.. I made it n we all kept munching on it whole day… Keep sharing:-)
Anastasya saysJune 20, 2020 at 10:14 am
This was a good recipe and the first time that I’ve attempted to make puris. Definitely saving this. 😊 What is the purpose of rolling the dough into a log?
Priti Dave saysFebruary 23, 2021 at 12:27 am
I made it but it was very difficult to roll .