Crispy Masala Puri Recipe (Gujarati Farsi poori) | How to make Gujarati puri at home | Recipe to make farsi puri | Homemade masala puri recipe with step by step instructions
Crispy Masala Puri Recipe (Gujarati Farsi poori) is a delicious deep fried snack that is generally served with hot cup of masala tea or coffee.
Similarly Gujarati cuisine snack recipe Lilva Kachori/ Fresh green toovar/ Pegion pea kachori tastes amazing with tea.
Or you can prepare these beauties to be served as evening snacks like Multi grain Savory crackers
A wonderful snack, Crispy Masala Puri Recipe (Gujarati Farsi poori)
This snack is believed to be introduced by Gujarati community in India. The word Farsi in Gujarati translates to crispy.
This deep fried crisp flatbread has a long shelf life, is a best travel companion and a delicious finger food that can be eaten anywhere.
During festival days this crispy masala puri recipe (Gujarati Farsi poori) is a must make in many indian homes even today.
In addition to that, if you are looking for more delicious snack recipes, do check out the following on the blog-
Bread Samosa | Stylish Bread & Potato Snack recipe
Makahna aloo tikki/fox nut patties
Step wise instructions and pictorial presentation to make Crispy Masala Puri Recipe (Gujarati Farsi poori)
Take both the flours in a bowl.
Add all dry spices mentioned in the ingredients list.
Warm the ghee/clarified butter and oil and add into the flour.
Mix it and rub the flour between your palms properly till it resembles to bread crumbs.
Knead a tight dough using water slowly and gradually. We don’t want a loose consistency dough.
Cover it and keep it aside for 20 – 25 minutes to rest. After resting time, knead the dough one more time to smooth it out.
After that divide the masala puri dough into equal parts by making tiny balls. Flatten it by applying pressure between your palm.
Now dust the work top and roll the puris into approx 3 cm diameter and 2 mm width.
Or you can roll one big round chapati, and then cut the puris with small katori/cookie cutter.
The rolled puris should be of medium thickness (neither too thin nor too thick).
Poke them using knife.
Heat the oil in a deep kadai. Lower down the flame to medium, and slide puris one by one in the hot oil.
You can fry 7 to 8 pieces of puri at a time or less or more depending on the size of your kadai.
Wait till the puris float up and then gently turn them upside down. Lower the flame and fry until they achieve a light golden colour.
In between just keep flipping it throughout so that they are evenly cooked.
Remove the farsi puris onto a kitchen paper towel. Similarly, fry all the puris and once it’s cooled, they can be stored in a airtight container.
Enjoy these crispy masala puris with hot tea or coffee in the evening or any time of the day.
These taste best with mango pickle, masala curd or even with Imli ki khatti meethi chutney.
Recipe card 🔽
Crispy masala puri recipe (Gujarati farsi poori)
Ingredients
- 1 cup = 250 ml
- 3/4 cup All purpose flour maida / White flour
- 1/4 cup Wholewheat flour
- 2 tsp Oil
- 1 tbsp ghee/clarified butter
- 1 tsp Red chili powder
- To taste Salt
- 1/2 tbsp Turmeric powder
- 1/2 tsp coarsely ground black pepper
- ¼ teaspoon Ajwain Carom seeds
- 1/2 tsp Roasted cumin seed powder
- 1/8 cup Water more or less
Instructions
- Take both the flours in a bowl.
- Add all dry spices mentioned in the ingredients list.
- Warm the ghee/clarified butter and oil and add into the flour.
- Mix it and rub the flour between your palms properly till it resembles to bread crumbs.
- Knead a tight dough using water slowly and gradually. We don't want a loose consistency dough.
- Cover it and keep it aside for 20 – 25 minutes to rest. After resting time, knead the dough one more time to smooth it out.
- After that divide the masala puri dough into equal parts by making tiny balls. Flatten it by applying pressure between your palm.
- Now dust the work top and roll the puris into approx 3 cm diameter and 2 mm width.
- Or you can roll one big round chapati, and then cut the puris with small katori/cookie cutter.
- The rolled puris should be of medium thickness (neither too thin nor too thick).
- Poke them using knife.
- Heat the oil in a deep kadai. Lower down the flame to medium, and slide puris one by one in the hot oil.
- You can fry 7 to 8 pieces of puri at a time or less or more depending on the size of your kadai.
- Wait till the puris float up and then gently turn them upside down. Lower the flame and fry until they achieve a light golden colour.
- In between just keep flipping it throughout so that they are evenly cooked.
- Remove the farsi puris onto a kitchen paper towel. Similarly, fry all the puris and once it's cooled, they can be stored in a airtight container.
- Enjoy these crispy masala puris with hot tea or coffee in the evening or any time of the day.
- These taste best with mango pickle, masala curd or even with Imli ki khatti meethi chutney.
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
You can follow me on Facebook, Instagram, Pinterest, and on Twitter.
I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Happy Cooking
Regards❤️
Lata
Pin it for future reference 🔽
Pingback: 40 Best Diwali Recipes | Diwali Snacks and sweets - Yummy Tales Of Tummy