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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Gajar Halwa (Carrot Halwa) Recipe

Gajar ka Halwa or Carrot Halwa is a traditional  Indian sweet or dessert made with fresh red carrots, milk, and sugar. It's a winter delicacy and is made using juicy red carrots. Carrot halwa is popularly known as Gajar ka halwa. It makes its presence on most special occasions like festivals, celebrations, and parties. Gajar ka Halwa is one of the classic Indian Sweets. that would not fail to impress anyone.

Most Indian households make this gajar halwa during winter as carrots are in full seasons. It is flavored with cardamom powder & garnished with chopped nuts.

Prep Time	Cook Time	Total Time
10 Minutes	50 Minutes	60 Minutes

Author: Creative Baby
Recipe Type:  Desserts, Sweets
Cuisine: North Indian, Panjabi
Serving: 6 Persons

Ingredients

• 1 kg (750 grams) Carrot or (prefer juicy carrot)
• 4 cups full fat organic milk
• 4 tbsp ghee
• 10 to 12 tbsp regular sugar(add as required)
• 5 to 6 green cardamom-powdered 
• 10 to 12 whole cashews (chopped)
• 10 to 12 almonds- sliced or chopped
• 2 tbsp raisins(optional)
• 1 pinch saffron strands(optional)

How To Make Gajar Halwa

Step 1

Wash carrots under running water & peel them. Greate them in a food processor or with a hand grater.

Step 2

Add the carrots and milk in a heavy bottom pan and cook on low flame heat until all the milk is absorbed.

Step 3

On a low to medium flame, bring the whole mixture to boil and then simmer. while the mixture is simmering on a low flame, keep on stirring in between. The grated carrots will cook on the milk and the milk will start to reduce and evaporate.

Step 4

When the milk has 75% reduced, Add ghee, sugar in the pan along with cardamom powder to the mixture. Sugar will release a lot of moisture and will make the entire carrot halwa gooey.

Step 5

Stir well and continue to simmer and cook on a low flame. Do keep on stirring the halwa in between. Saute the carrot halwa well in ghee until the moisture evaporated completely.

Step 6

Towards the end, add the cashews, almonds, saffron, and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.

Step 7

Serve Gajar halwa hot, warm or you can also serve it cold. Garnish with some chopped dry fruits while serving.

Note

• Use fresh, juicy, and tender carrots.
• Use full-fat milk or whole milk.
• Add nuts and dry fruits of your choice.
• The halwa stays good in the fridge for almost about a week.
• Do not fry the grated carrot before adding milk otherwise, it will turn dark in color.

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Gujarati Methi Thepla Recipe

Gujarati methi thepla is a very popular Gujrati Breakfast dish made with flour, spices and fresh fenugreek leaves(Methi). It is soft and very testy which can be had at any time of the day. Thepla is similar to Paratha. Methi theplas are light and as well as healthy. a good snack for children who don't like greens, especially fenugreek. This way you can incorporate some greens in their diet. Methi thepla is an all-time favourite ar home. 

Most Gujaratis love eating their Theplas with curd or mango pickle known as aam ka chunda. These are commonly & often prepared in most Gujarati households not only for breakfast but also for their meal, snack & even to enjoy during their travel.

They can also be carried to work or school in their lunch box with pickel& some Sabji.

Prep Time

Cook Time

Total Time

10 Minuets

30 Minutes

40 Minutes

Author: Creative Baby
Recipe  Type: Breakfast
Cuisine: Gujarati (Indian)
Servings: 4 People

Ingredients

• 2 Cups Whole Wheat Flour ( Gehu Atta)
• 1/2 Cup  Chickpea Flour (Besan) Optional
• 1 Cup Fenugreek Leaves Chopped (Methi)
• 1/2 Cup Curd (Dahi) Optional
• 1 Tbsp Green Chilli, Ginger and Garlic Paste
• 1/4 Tbsp asafoetida (Hing)
• 1/2 Tbsp Cumin Seeds (Jeera)
• 1/2 Tbsp Turmeric Powder (Haldi)
• 1/2 Tbsp Red Chilli Powder
• Salt To Taste
• Oil for roasting thepla as required

For Serving

• Mango Pickle (Aam Ka Chunda)
• Curd
• Tea

How To Make Methi Thepla

Step 1

Pluck the methi leaves. Rinse them well a few times. Drain to a colander. Chop finely.

Step 2

Take a mixing bowl to add flour to the bowl and add all the spices and herbs.

Step 3

Add the chopped methi leaves. Mix nicely with your fingertips. add curd or add very little water instead of curd.

Step 4

Mix again and knead into a dough. Don't add water while kneading as methi leaves release water.

Step 5

Cover and keep the dough for 10-15 minutes.

Step 6

Add a tbsp of oil in the bowl and knead the dough again for a minute.

Step 7

Divide the dough into 10 equal balls.

Step 8

Dust and roll the balls to a 6-7 inch circle

Step 9

Heat a griddle.

Step 10

Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

Step 11

Apply 1 tbsp oil on both the sides and cook till spots darken and the thepla is cooked.

Steps 12

Keep pressing the thepla with a flat spoon while it cooking.

 Steps 13

Now Methi theplas are ready. Serve hot with pickle and curd or tea.

Notes

If you are making the theplas to store and eat later, do not add besan to the dough. It will Keep your theplas soft for a longer time. But If planning to eat hot thepla, besan will add a nice crunch.

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Bhavnagar Street Food- Bhungla Batata Recipe | Kathiyavadi Special-Lasaniya Batata

To make more excited your day with spicey Bhungala  Batata. This is all-time favorite street food in Gujarat. It is quite spicy baby potatoes with garlic flavored.  It is quite spicy to balance the spiciness, these potatoes served with crispy long fryums. The combo is simply awesome and must try it.

Prep Time

Cook Time

Total Time

10 Minutes

12 Minutes

22 Minutes

Author: Creative Baby

Recipe Type: Lunch Or Dinner

Cuisine: Gujarat (Indian)

Serves: 4 Persons

Ingredients

• 1/2 kg boiled baby potatoes
• 3 tbsp Oil
• 1/2 tbsp Cumin Seeds (Jeera)
• 1/2 tbsp Asafoetida (Hing)
• 2 tbsp Garlic (Lehsun) Paste
• Salt as per taste
• 2 tbsp Red chili Powder (Adjust as per taste)
• 1 tbsp Coriander Powder

For Serving

    2 Cups of Pipe Fryums (Bhungla)

For Garnishing

  Chopped Coriander Leaves (Dhania)

How To Make Bhungala Batata

Step 1

Boil Baby Potatoes and peel it. Mash some potatoes from it. 

Step 2

Heat oil in a cooking pan and add cumin seeds and asafoetida in it and let them smell.

Step 3

Now add garlic paste and saute it on low flame for a minute.

Step 4

Then add boiled baby potatoes into the cooking mixture in the pan. Take mash potatoes in a bowl. Add 4 tbsp water into mash potatoes. Add those mashed potatoes into the pan. saute it for a while.

Step 5

Now add red chili powder and coriander powder and salt in that mixture. now saute it for a minute.

Step 6

Mix well. Take out this in a serving dish and garnish it with chopped coriander leaves. Your Spicy Batata is ready to serve.

Step 7:

Served it immediately with pipe fryums.

Now Yummy Tasty Bhugla Batata ready.

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Gujarati Khatta Steam Dhokla Recipe

Gujarati Khatta Dhokla is one of my favorite dish to make as well to eat. Khatta Dhokla is a great recipe that you will lead everyone to shower you with a lot of compliments. The term khatta means sour and this khatta flavor is coming from fermented better. Gujarati Khatta Dhokla has a signature sour taste which is what makes so many people a fan of it. This dish is usually served as a side dish or snack throughout the country. In many parts of Gujarat. It is light, healthy, and easy to make snack dish at home. Just read the steps and follow them as they are. We assure you that your Khatta Dhokla will be ready then! Don’t forget to share this amazing recipe with your family and friends.

Author: Creative Baby
Recipe type: Breakfast
Cuisine: Gujarati ( Indian)
Serves: 4

Ingredients

2 cup rice small sort grain
1 cup chickpea lentils ( Chana Daal)
½ cup sour curd (Dahi, Yogurt)
4-5 green spicy chillies
1-inch ginger
salt to taste
1 tbsp turmeric powder
4-5 cloves garlic minced
2 tbsp fruit salt or ½ tbsp citric acid or ½ tbsp baking soda 

How To Make Gujarati Khatta Dhokla

Step 1

Take rice and chickpea lentils (chana daal) in a bowl. And soak them for at least 8 hours.

Step 2

After 8 hours of soaking, grind both ingredients very roughly in a grinder. Don't make a smooth paste of it. Now add sour curd into the mixture and cover mixing bowl with lid and put in a warm place for fermentation for at least 8-12 hours depends on weather conditions. Typically during the summer, you require quite less time for fermentation.

Step 3

Now the mixture is ready to use. Make a smooth paste of chillies, ginger(, and garlic). Add that paste into the fermented mixture.

Step 4

Add turmeric powder and salt to taste.

Step 5

Meanwhile, boil 2 to 3 cups of water in an electric cooker or pressure cooker or steamer pan or Dhokla maker. The amount of water to be added depends on the size of the steamer or pressure cooker. And bring the water to boil. 

Step 6

Grease a steamer pan with oil.

Step 7

The ingredient which we use to ferment the dhokla batter is fruit salt. Indian brand of fruit salt is eno. You can use baking soda or soda bicarbonate. However baking soda gives the soapy aroma if used in excess. You should add baking soda just before you are ready to steam it. Finally, pour the mixture into a greased pan and put coriander leaves at the top And sprinkle some red chilli powder on it. 

Step 8

Steam it for 10-15 minutes check by inserting a knife or toothpick in it if it comes out clean than it is ready. Let it cool for five minutes. Then cut it in diamond or square shape. Now your dhokla is ready to eat.

Step 9

Serve warm with Green Chutney Or oil and garlic paste.

Note

You can add a crushed bottle guard if you like it. crushed bottle guard and add it into better when you add all the ingredients.

 

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