Farsi Puri


by
Farsi Puri

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 12 cookbooks   This recipe has been viewed 10721 times

For Gujaratis, 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. It is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. Relish it plain or with a cup of tea or coffee.

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Farsi Puri recipe - How to make Farsi Puri

Preparation Time:    Cooking Time:    Total Time:     Makes 24 puris
Show me for puris

Ingredients
1 cup plain flour (maida)
2 tbsp semolina (rava / sooji)
1 tsp coarsely crushed black pepper (kalimirch)
2 tbsp melted ghee
salt to taste
oil for deep-frying
Method
  1. Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water.
  2. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thin circle.
  3. Prick the puris all over using a fork.
  4. 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 the sides. Drain on an absorbent paper.
  5. Cool completely and store them in an air-tight container.

Nutrient values per puri
Energy52 cal
Protein0.6 g
Carbohydrates4.1 g
Fiber0 g
Fat3.6 g
Cholesterol0 mg
Vitamin A33.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium1.2 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0.6 mg
Potassium6.8 mg
Zinc0 mg

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Reviews

Farsi Puri
5
 on 17 Mar 17 08:35 AM


Hi. Can we substitute maida for wheat flour?
| Hide Replies
Tarla Dalal    Hi Heena, It will not taste good and nor will it have a good texture.
Reply
17 Mar 17 08:43 AM
Farsi Puri
5
 on 25 Oct 16 10:48 AM


A perfect Diwali snack which is crispy but yet melt in the mouth. This puri was enjoy with my friends & relatives... Must try recipe & thanks to tarla Dalal