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:
- 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
- Combine both the flour, chili powder if using, turmeric).
- Also add cumin seed, cumin seed powder, semolina, salt and pepper powder. Mix all nicely.
- Chop fenugreek leaves finely. Combine fenugreek leaves plus oil with the above mixture.
- 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 while kneading the dough.
- Make small balls about 1/2 inch.
- 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.
- 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.
- Store them into an airtight container should last you for a month.
- Serve the farsi puris with hot tea Or chat.
Pushpa says
veri nice recipe
maria says
Thanks Pushpa 🙂
christiana eno says
can i add ajwain seeds
maria says
Yes Christiana you may add ajwain seeds and thankyou.
Depikka says
M gonna make it today itself. Its my fav an my mom makes it too but vtout methi.. loved d way u explained all d steps.
maria says
pleased to know this Depikka do try and let us know how the farsi puri tasted? thnakyou so much.
dassana says
going to try this. they would make a good snacking option.
maria says
Thanks surely try and share your feedback 🙂
nidhi says
Love the presentation and photos, Maria
maria says
Thanks Nidhi I am glad you loved the photos 🙂