Farsi Puri Recipe | Gujarati Snack | Jeera Mari Puri | Diwali Snack | Crispy Puri | Gujarati Puri
Updated: Jan 27
I always used to wonder how our aunts used to make these delicious fried puri. I've tried several different methods and found this one to be the easiest and most delicious! It doesn't have to be complicated to be good! So follow along as I show you how to make this delightful tea-time snack!
Farsi (Crispy) Puri Recipe Cooking Time: 60 Minutes (Approx)
Makes 16 Puri
1 Cup (150g) Plain Flour
2 Tbspn (60ml) Ghee (Clarified Butter
½ tspn Roasted Cumin Powder
½ tspn Black Pepper, Coarsely Ground
½ tspn Salt
¼ Cup (60ml) Warm Water
Oil for Frying
Extra Ghee for spreading
Mix the dry ingredients together by hand.
Then add the Ghee and mix it in until the mix resembles breadcrumbs. You'll know if you have enough Ghee if the flour comes together when squeezed in your palm (see video).
Add the water and make the dough. Knead the dough for a minute to make sure it is combined well.
Then cover it with cling film and let it rest for about 10 minutes.
Next, cut the dough ball into quarters.
Roll each quarter in a ball and roll each ball into a disc slightly larger than your hand.
Using your finger, spread some ghee over the top of the disc and roll it tightly into a tube.
Cut the tube into 4 pieces about 2.5cm long for thin puri and 5cm for thick puri.
Do the same with each of the quarters.
Then roll each of the cut tubes to make a small ball and flatten it.
Roll it into a puri about 15cm in diameter.
Make holes on the surface of the puri using a fork so they don’t rise.
As the puri rest, they will shrink and become thicker. If you want thin puri, roll them out again and prick with a fork. If you like them slightly thicker, leave them as they are.
TIP: Let them dry out for 20-30 minutes total. Slightly dry puri lead to crispy puri!
Heat the oil on a medium-low heat.
TIP: You don't want to overheat the oil, or the puri may burn or be soft as they fried too quickly.
Fry gently on one side for 30-40 seconds then flip them over. Fry until they are golden in colour or slightly darker.
Remove to a plate with a paper towel.
The puri will crisp up as they cool.
Enjoy with a hot cup of chai!