Farsi Puri

About the Recipe

Gujarati farsan made with maida, ghee, and common spices is called farsi puri. These are generally prepared during the festival season to share with family and friends. It can also be a simple evening tea-time snack. Oddy Uniwraps comes in handy while kneading the dough as the dough doesn’t stick to the utensil

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Ingredients

2 cups all purpose flour
1 tbsp gram flour powder
1 tbsp sooji
1 tbsp crushed jeera
1 tsp pepper powder
Salt as per taste
Sesame seeds
½ tsp asafoetida
1 tbsp ghee
Water as required
For layering puri: 2 tbsp all purpose flour, 1 tbsp rice flour, Ghee 2 tbsp

Directions

In a bowl add all purpose flour, gram flour, sooji, crushed jeera, pepper powder, salt, sesame seeds, asafoetida, ghee and mix well. Add water little by little and knead into a smooth dough. Cover and let it rest for 15 mins.
Use mortar-pestle to beat the dough and make it smooth. Use Oddy Uniwraps to keep the dough and knead it, the dough will not stick to the utensil. Also, smooth dough will make crispy Farsi puri. Divide the dough into small equal size balls.
Roll the dough as thin as possible with a rolling pin. Now in a small bowl add all-purpose flour, rice flour and ghee, beat it until it forms a creamy texture. Apply this mixture on each rolled doughs.
Place rolled dough on one another till you finish it completely. Apply the paste all over last rolled dough. Roll all the layers and form a log. Cut into 1-inch pieces.
Take the cut pieces and flatten it gently with palm. Roll it a little to make medium sized puri. Heat oil on medium flame. Fry till the puris is golden on both sides. Once cooled store it in air tight container.

Recipe Images

Recipe by

Kitchen Kraft

Kitchen Kraft channel is run by Hetal Shah. Through her channel, she endeavours to make you an expert. All her recipes are tried and tested by her several times. Even if you are new to cooking, it is going to be an easy task to learn with her.