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farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack
Tarla Dalal
06 December, 2024
Table of Content
farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori.
To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container.
For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy.
This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour.
Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work.
Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
24 puris
Ingredients
For Farsi Puri
1 cup plain flour (maida)
2 tbsp semolina (rava / sooji)
1 tsp coarsely crushed black pepper (kalimirch)
2 tbsp melted ghee
salt to taste
oil for deep-frying
Method
- To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water.
- Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle
- Prick the puris all over using a fork.
- Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper.
- Cool the farsi puris completely and store them in an air-tight container.
farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | Video by Tarla Dalal
Farsi Puri, Gujarati Farsi Poori recipe with step by step photos
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If you like farsi puri then also try other jar snacks like
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- This puri is made in almost households for snacks and stored in an air-tight container, it is made mainly during Diwali festivals and is also sent to each other’s house during Diwali. It is soft but yet crispy.
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- Always use rawa that is fine and not the thick variety.
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what is farsi puri made of ? farsi puri is made from 1 cup plain flour (maida), 2 tbsp semolina (rava / sooji), 1 tsp coarsely crushed black pepper (kalimirch), 2 tbsp melted ghee, salt to taste, oil for deep-frying.
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what is farsi puri made of ? farsi puri is made from 1 cup plain flour (maida), 2 tbsp semolina (rava / sooji), 1 tsp coarsely crushed black pepper (kalimirch), 2 tbsp melted ghee, salt to taste, oil for deep-frying.
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Take a few peppercorns, these are how they look, they are easily available in all grocery stores.
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Take a mortal pestle, this is how it looks.
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Put few black peppercorns in it.
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And lightly crush them as shown in the image. It should be coarse and not full powder as you can see.
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Take a few peppercorns, these are how they look, they are easily available in all grocery stores.
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- For the dough, farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack take a large bowl or large plate which is easier to make a dough.
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Add the plain flour, this is our main ingredient. Make sure the plain flour is free of any insects. Best to store plain flour in fridge always.
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Add the semolina.
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Add the melted ghee.
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Add the salt.
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Add the coarsely crushed pepper powder. See above how to make pepper powder.
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Mix well using your hands.
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Add water little by little, we have used approx. ¼ cup of water.
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Knead into a stiff dough. Do not keep the dough aside for too long it might become dry.
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To make farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack, divide the dough into 24 equal portions.
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Place 1 portion on your palm.
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The remaining portions should always be covered with a damp muslin cloth so they do not dry up.
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Roll it between both the palms to form an uniform smooth ball.
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Place it on a rolling board and flatten it with a palm.
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Roll into a 50 mm. (2”) diameter thick circle without using any flour.
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Prick the puris all over using a fork. This is done so the puris do not puff up while deep-frying.
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- Heat the oil in a deep non-stick pan.
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Meanwhile roll 3 more such puris. These are all 4 puris rolled and ready.
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Once the oil is hot, add the 4 puris one by one.
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Deep-fry them on a slow flame till they turn light brown in colour from both the sides. To deep-fry them on a slow flame is very important or else they will get burnt.
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Drain on an absorbent paper.
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Farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is ready. Cool completely and serve or store them in an air-tight container.
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To make farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack, divide the dough into 24 equal portions.
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You can also add little roasted cumin seed powder.
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Always measure the ghee after it is melted.
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Do not roll the puris thinly, it should be little thick.
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These puris should be stored in an air-tight container, stays good for taleast 10 days. These puris can be carried for picnic, travelling or even taken to work.
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You can also add little roasted cumin seed powder.
Nutrient values (Abbrv)per plate
| Energy | 55 cal |
| Protein | 0.7 g |
| Carbohydrates | 4.8 g |
| Fiber | 0 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Sodium | 0.7 mg |
Click here to view Calories for Farsi Puri, Gujarati Farsi Poori
The Nutrient info is complete
priti
March 13, 2025, midnight
It is good but i found it very difficult to roll .
Tarla Dalal
March 13, 2025, midnight
The dough is stiff so rolling will require little pressure like most fried puris.
krupali
March 13, 2025, midnight
A perfect Diwali snack which is crispy but yet melt in the mouth. This puri was enjoy with my friends & relatives... Must try recipe & thanks to tarla Dalal
Heena
March 13, 2025, midnight
Hi. Can we substitute maida for wheat flour?
Tarla Dalal
March 13, 2025, midnight
Hi Heena, It will not taste good and nor will it have a good texture.
Haren Bhatt
March 13, 2025, midnight
Yes.I did try it and recipe is exactly working. Thank s for information.
Shweta
March 13, 2025, midnight
can we bake it ? if yes at what temperature?
Stuart Fox
March 13, 2025, midnight
I have tried this recipe. You have to use quite a lot of additional water (I used milk) to get this into anything like a pliable dough. It is worth the hassle. Very Very tasty little biscuit type offerings
Tarla Dalal
March 13, 2025, midnight
Happy to know you like the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
Vimal
March 13, 2025, midnight
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