Farsi Puri with Methi leaves
Recipe type: Teatime snacks, vegan recipe
RecipeCuisine: Indian Cuisine, Gujarati Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 1 box
 
Farsi Puri with Methi leaves a traditional Gujrati Recipe
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp oil + 2 cups oil for deep frying the puris
  • 1 cup water Or as required
  • 2 cups of finely chopped fenugreek leaves (methi)
  • 3 cups of organic wheat flour
  • 1 cup of organic refined flour
  • 4 tbsp semolina (rava)
  • 1 tbsp red chili powder (optional)
  • 1 tbsp cumin seed
  • 1 tbsp roasted cumin seed powder
  • 1 t/s turmeric (haldi)
  • 1 tbsp pepper powder
  • salt as per taste
How to make the recipe?
  1. Combine both the flour, chili powder if using, turmeric).
  2. Also add cumin seed, cumin seed powder, semolina, salt and pepper powder. Mix all nicely.
  3. Chop fenugreek leaves finely. Combine fenugreek leaves plus oil with the above mixture.
  4. Knead into a firm dough the dough shouldn't be sticky and soft. It should be a nice firm dough.
  5. Cover with a damp cloth and allow to rest for ten mins. Ensure you don't add too much water add little water at a time while kneading the dough.
  6. Make small balls about ½ inch.
  7. Roll them into round disc but thicker than chapatis. Just roll them
  8. like mathris little thicker than chapatis. Now pierce them with a fork on some sides of the puris.
  9. Place a deep bottomed pan with oil on medium heat. Once oil is hot deep fry the puris until crisp and golden brown form both sides. Fry them on medium heat else they might get burnt Or undercooked.
  10. Store them into an airtight container should last you for a month.
  11. Serve the farsi puris with hot tea Or chat.
Notes
1. The dough should be firm and the discs should be slightly thicker than chapatis for crispy and better puris.
2. Ensure you don't add too much water while kneading the dough. Add little at a time and knead else your dough would be too much of moisture which is not good for making crispy puris.
3. For a variation instead of fenugreek leaves add spinach leaves.
4. I have used organic flour you could use normal flour.
Don't forget to pierce the puris with the fork before frying else they will puff up and won't be crispy anymore.
5. Calories calculated per serving. This recipe has no cholesterol, low in sugar and rich in iron.
Nutrition Information
Serving size: yields 1 box Calories: 7034 Fat: 466.9 g Saturated fat: 62.8 g Trans fat: 1.2 g Carbohydrates: 630.1 g Sugar: 2.1 g Sodium: 7321 mg Fiber: 107.4 g Protein: 141.3 g Cholesterol: 0 mg
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/farsi-puri/