Farsi Puri Recipe (Gujarati Snack For Diwali)

For Gujarati, Diwali is incomplete without Farsi Puri. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. The best Farsi puri recipe! It is a crispy, flaky with a melt-in-your-mouth textured snack that tastes best when served a hot cup of tea.

"Farsi" in Gujarati(kathiawadi) means "crispy" and thus the name. This recipe is usually made during the Diwali festival. Normally Gujjus celebrate their New year on the next day of Diwali and during this day we have many guests at home. This puri is served as a snack. Along with Farsi puri, we also make tikha gathiya, sev, chakli, and makai poha chevado

Like any other snacks recipe, this Farsi puri can be prepared in advance and store in an airtight container for around 15-20 days. Avoid exposing them to air and they will remain crisp for a long time.

Let me share today a recipe that I usually make during Diwali. They are very easy to make and they are too much testy and go really well with tea or coffee.

Prep time	Cook Time	Total Time
10 Minutes	30 Minutes	40 Minutes

Author: Creative Baby

Recipe Type: Snacks

Cuisine: Gujarati (Indian)

Serving: 4 persons

Ingredients

• 2 cups plain flour (maida)
• 2 tbsp semolina (Rava/sooji) (optional)
• 2 tbsp coarsely crushed black pepper(kalimirch)
• 3 tbsp melted ghee
• salt to taste
• oil for deep-frying
• 1 tbsp cumin seeds (Jeera)
• 1/3 cup water

How To Make Farsi Puri

Step 1

Add the flour in a bowl and add cumin seeds, coarsely ground black pepper, and salt to taste.

Step 2

Make a weel in the flour and pour ghee in the flour. Mix all the ingredients very well.

Step 3

Mix well and knead into a stiff dough using a little water.

Step 4

Divide the dough into 24 equal portions and roll each portion into a 50 mm. diameter thin circle. you can roll it as per your choice size.

Step 5

Prick the puris all over using a fork or knife.

Step 6

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 sides. Drain on an absorbent paper.

Step 7

Cool completely, Your Gujarati Farsi puri is ready now. Store them in an air-tight container.

 

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