Farsi Puri Recipe, How to make Farsi Puri Recipe | Stepwise

Delicious Tea time snack Farsi Puri with Methi leaves (Fenugreek leaves)! Crispy Puris has always been my favorite be it in chats like sev puri, bhel puris. I have always pounced on puris first then ate rest of the chat. Even my pet used to love crispy puris a lot. To be honest I wasn’t aware the puris I made are called farsi puris which hails from Gujarat and Persian community. I was searching for a name to this recipe and later found out it’s called as Farsi puris.

Today I was missing crispy puris so decided to make them. I have added a twist to these farsi puris made them with fenugreek leaves for a healthy touch. Infact the puris taste crispy, yummy and fenugreek leaves adds a special flavor and impact to these puris. I enjoyed my dish with a hot cup of tea. Have stored the rest of dough in the fridge will make them during weekends so even my hubby will enjoy it.

The best part of these puris are they can be store upto a month into an airtight container. These puris are quite similar to matris made in Gujarat. I just make something and feel it’s unique but when you check on google get surprised to see that dish has a name. To be innovative and creative is quite challenging in food 🙂

I am looking forward to make more farsi puris next time in the traditional way. In monsoon get these urges of eating weird things. Yesterday felt like eating chole bhature so made them for dinner. Today crispy puris don’t know what I will feel like tomorrow. However feel like having some tangy chat in the middle of the night which I am not gonna make too lazy to make…..

There are many kind of flat crispy puris sold in the market. Most of them are made from refined flour. So I have added 3:1 ratio of wheat flour and refined flour. Plus also added semolina for adding the crisp touch along with some Indian spices.

Let’s make Farsi Puri recipe step by step picture below:

1. Combine both the flour, chili powder if using and 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 in the above mixture.

4. Knead into a firm dough the dough shouldn’t be sticky and soft. It should be a nice firm dough. 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.

5. Make small balls about 1/2 inch.

6. Roll them into round disc but thicker than chapatis. Just roll them like mathris little thicker than chapatis. Now pierce them with a fork on some sides of the puris.

7. 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.

8. Store them into an airtight container should last you for a month. Serve the farsi puris with hot tea Or chat.

Check some more Diwali Recipes like gulab jamun, mohanthal, boondi ladoo, spicy shankarpali ,phirni, basundi and nankhatai.

Farsi Puri Recipe and printable details listed below:

5.0 from 2 reviews

Farsi Puri with Methi leaves

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Farsi Puri with Methi leaves a traditional Gujrati Recipe

Author: Maria@flavorsofmumbai.com

Recipe type: Teatime snacks, vegan recipe

RecipeCuisine: Indian Cuisine, Gujarati Cuisine

Serves: 1 box

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

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