Added to 30 cookbooks
This recipe has been viewed 39501 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.
- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water.
- Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thin circle.
- Prick the puris all over using a fork.
- 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.
- Cool completely and store them in an air-tight container.
Farsi Puri (Diwali Dry Snack) Video by Tarla Dalal
Nutrient values (Abbrv) per puri
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.