Gujarati Farsi Puri Recipe

Today is the final day of this week under Indian states theme. For the final day I chose a simple yet delicious savoury snack from Gujarat. Farsi puri is a flaky, crispy flat round snack which goes well with coffee or tea. The puri is made with maida and the preparation reminded me of chiroti.  Usually I try to post during mid night but as it was Saturday, I planned on preparing the puris during day tinme and post it by noon.

 But things went hectic. I couldn’t make the puris as planned. I prepared the puris by evening and only by 11 pm I am drafting the post. But somehow, the post will go online today. And tomorrow is a holiday!! We have even planned for an outing tomorrow. So until I come back with anoher theme on Sunday, enjoy this visual treat.

Ingredients:

Maida / All purpose flour-1 cup

Salt-to taste

Cumin Seeds-1 sp

Ajain Seeds-1 tsp

Black Pepper Powder-1 tsp

Oil- to deep fry

Procedure:

In a bowl mix together flour, saltt, pepper powder, cumin and ajwain.

Add enough water to make a stiff dough.

Cover and set asid for 30 minutes.

Heat oil in a frying pan.

Divide dough into large lemon sized balls.

Roll each dough into a thin disc.

Apply a few drops of oil evenly on the disc.

Roll the disc into a tight log.

Cut into 1/2″ wide slices.

Now press each roll into a thin disc.

Deep fry in batches on medium flame until golden and the sizzling stops.

Drain oil and transfer to a plate.

Once cool transfer to an airtight jar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

[inlinkz_linkup id=533207 mode=1]

Farsi Puri Recipe

Print Recipe Pin Recipe

Ingredients

  

Ingredients

• Maida / All purpose flour-1 cup
• Salt-to taste
• Cumin Seeds-1 sp
• Ajain Seeds-1 tsp
• Black Pepper Powder-1 tsp
• Oil- to deep fry

Instructions

 

Procedure

• In a bowl mix together flour, saltt, pepper powder, cumin and ajwain.
• Add enough water to make a stiff dough.
• Cover and set asid for 30 minutes.
• Heat oil in a frying pan.
• Divide dough into large lemon sized balls.
• Roll each dough into a thin disc.
• Apply a few drops of oil evenly on the disc.
• Roll the disc into a tight log.
• Cut into 1/2" wide slices.
• Now press each roll into a thin disc.
• Deep fry in batches on medium flame until golden and the sizzling stops.
• Drain oil and transfer to a plate.
• Once cool transfer to an airtight jar.