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- Duration: 30 minutes
- Serves: 2 to 4 people
The harder the dough, the crispier the snack will be. Make sure to knead the dough well and to let it rest for at least 30 minutes. Serve only once the puris have cooled down completely, or else they will end up being soft instead of crispy.
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Once considered to be an exclusive festival snack, the now common tea-time favourite Farsi Puri, is a kind of a crunchy mathari made in Gujarati style. Farsi in Gujarati means crispy, which made it a very popular breakfast dish and an evening snack.
- Refined wheat flour (maida) (2 cups)
- Cumin seeds (jeera) (1 tsp)
- Carom seeds (ajwain) (1 tsp)
- Salt (To taste)
- Black pepper (kaalimirch), ground (10-15)
- Oil (to knead the flour) (2 tsp)
- Oil (For frying)
- In a parat, mix the refined flour with some salt. Add jeera , black pepper, ajwain and the oil to the mixture.
- Then, start kneading the flour after adding a little warm water. Once done, cover it and set aside for 30 minutes.
- Divide the dough into equal parts into round-shaped portions. Now, roll them out with the roller like a mathari/puri.
- Heat some oil in a kadhai. Slowly glide in the puris into the kadhai, and fry till they turn brown.
- Remove the Farsi Puris from the heat once done, and allow them to cool off on some kitchen paper or tissues for them to turn nice and crispy.
- Serve them with some tangy mango pickle and tea. Store the rest in an airtight container.
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