Farsi Puri is a traditional Indian snack known for its crispiness and rich, flaky texture. It is a popular tea-time snack, especially during festivals like Diwali and other special occasions. Originating from Gujarat and Maharashtra, Farsi Puri has gained popularity across India due to its long shelf life and versatility.
Key Features of Farsi Puri:
- Crispy and Flaky: Made with a blend of all-purpose flour (maida), semolina (sooji), and ghee, Farsi Puri has a unique texture.
- Mildly Spiced: The puris are flavoured with spices like cumin seeds. which gives them a savoury and aromatic taste. These spices also aid digestion, making Farsi Puri a snack that’s not only delicious but also easy on the stomach.
- Long Shelf Life: We can store them in an airtight container for 2 weeks.
When is Farsi Puri Enjoyed?
Farsi Puri is often prepared in large batches during Diwali, along with other savoury snacks and sweets. It is also enjoyed with a cup of tea or served alongside pickles and chutneys as a light, crunchy snack. Because of its rich flavour and crispy texture, it’s a favourite during special occasions or even as an everyday treat.
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Essential Ingredients
All-Purpose Flour (Maida): forms the base of the dough, giving the puris a light and crispy texture.
Semolina (Sooji/Rava): Adds crunch and helps in making the puris flaky.
Ghee or Oil: for crumbly and flaky texture and rich flavor.
Asafoetida (Hing): for flavour and aids digestion,
Salt: For seasoning and balancing the flavours.
Water: To knead the dough and bring the ingredients together.
Oil for Deep Frying: Essential for frying the puris to golden crispiness.
Step-by-Step Recipe for Farsi Puri
In a mixing bowl, combine the following ingredients:
- 1 cup all-purpose flour
- 1/2 semolina
- 1/4 tsp asafoetida
- 1/2 tsp cumin seeds
- 2 tbsp Ghee
- salt to taste and mix until the flour becomes crumbly.
- Gradually add water and knead into a stiff dough. Cover and let it rest for 20 minutes.
- Now divide the dough into half and roll slightly as thick as poori.
- Prick the puri with a fork to prevent it from puffing up.
- A cookie cutter/glass is used to cut small round puri.
- Fry the poori in medium hot oil. alternatively, bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.
- fry on medium flame till the Farsi puri floats and turns crispy and golden in colour.
- Fry the puris in batches until they turn golden brown and crispy on both sides. Fry on medium-low heat to ensure even cooking.
- Drain off the Farsi puri over kitchen paper to absorb excess oil.
- Let the puris cool completely before storing them in an airtight container. Enjoy them with tea or as a crunchy snack during festivals!
Pro Tips
Adding cold water while kneading the dough helps in getting a crispier texture.
Fry on Low Heat: Frying on low to medium heat ensures the puris cook evenly and turn golden without burning.
Flavor Variations: Add kasuri methi (dried fenugreek) or crushed black pepper for extra flavour.
Frequently Asked Questions About Farsi Puri
If stored in an airtight container, Farsi Puri can last for up to 2 weeks.
Yes, you can substitute whole wheat flour for a healthier version, but the texture may be slightly different.
Serving Suggestions for Farsi Puri
Farsi Puri pairs perfectly with a hot cup of masala chai, ginger cardamom tea or any other spiced tea. The crispness of the puris and the warmth of the tea create a delightful contrast.
With Pickles (Achar): Serve Farsi Puri with tangy Indian pickles, like mango or lemon pickle.
With Chutney: Pair it with a variety of chutneys, such as mint-coriander, peanut tomato chutney, or garlic-based chutney. The freshness of the chutney complements the crispy puris.
How to Store Farsi Puri
Cool Completely: Before storing, make sure the Farsi Puris have cooled down to room temperature. Storing them while they are still warm can trap moisture, making them soggy.
Airtight Container: Transfer the cooled puris to an airtight container. Use a container with a tight-fitting lid to prevent air and moisture from entering, which could affect their crispiness.
🧾Recipe Card
Farsi Puri Recipe: Crispy and Flaky Indian Snack Perfect for Festivals
Materials
- 1 cup all-purpose flour maida
- ½ cup semolina sooji
- 2 tbsp ghee
- 1/4 tsp Asafoetida
- ½ tsp cumin seeds jeera
- Salt to taste
- Water for kneading
- Oil for frying
Instructions
- In a mixing bowl, combine all-purpose flour, semolina, asafoetida, cumin seeds, and salt. Add ghee and mix until the flour becomes crumbly. Gradually add water and knead into a stiff dough. Cover and let it rest for 20 minutes.
- Now divide the dough into half and roll slightly thick as poori.
- prick the puri with a fork to prevent it from puffing up.
- A cookie cutter/glass is used to cut small round puri.
- Fry the poori in medium hot oil. alternatively, bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.
- fry on medium flame till the Farsi puri floats and turns crispy and golden in colour.
- Fry the puris in batches until they turn golden brown and crispy on both sides. Fry on medium-low heat to ensure even cooking.
- drain off the Farsi puri over kitchen paper to absorb excess oil.
- finally, serve Farsi puri with evening chai or store it in an airtight container for a month.
- Let the puris cool completely before storing them in an airtight container. Enjoy them with tea or as a crunchy snack during festivals!
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Recipe Rating
I made them today and indeed flaky and yummy.