Farsi Puris is a traditional Gujarati snack made with Rava (semolina), maida (all-purpose flour) and ghee (clarified butter). The perfect snack for the Diwali festival!
These puris are full of calories because a good amount of ghee is used and then they are deep fried into oil. But it is ok to indulge during the festive season, after all, we are making these only once a year. I would say two puris per person is enough with a cup of tea as a snack if you can stop yourself eating more.
In Gujarati language, farsi means flaky. And this puri has flaky texture hence the name. The flakiness comes from the addition of ghee. This recipe slightly resembles Punjabi mathri in texture, however, they are quite different in taste. This farsi puri has a dominant flavor of black peppercorns.
- 1 Pound(lb) plain flour
- Butter 125g (room temp)
- 1 Cups chappati/ wheat flour
- Salt to taste
- Pinch of turmeric powder
- Coarsely ground black pepper
- cumin seeds
- sesame seeds
- Melt the butter sightly in a pan, place flour in a mixing bowl,Rub butter & flour together, it should resemble breadcrumbs, add a bit more butter if you need, add the rest of the ingredients, knead into a medium consistency dough, comer & leave for 1/2 hr or so,Roll out the puris, prick all over with cutlery knife/fork or similar, fry on medium/low heat, turning in between until golden brown & cooked.