Farsi Puri (Diwali Dry Snack) Video by Tarla Dalal Video by Tarla Dalal
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Farsi Puri Recipe (Gujarati Farsi Poori) Video by Tarla Dalal
Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
24.00 puris
Ingredients
For Farsi Puri
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
For farsi puri
- To make farsi puri, 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 thick 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 the farsi puris completely and store them in an air-tight container.
See step by step images of Farsi Puri, Gujarati Farsi Poori
