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!