Farsi in Gujarati (kathiawadi) means crispy and thus the name. This poori recipe slightly resembles to Rajasthani mathri in texture, however they are quite different in taste. Like other crispy puris the farsi poori is a perfect tea time snack.
Preparation time: 15 mins, cooking time: 25 mins
- all purpose flour, 1 cup
- cumin seeds, 1 tbsp
- coarsely ground black pepper, 1 tsp
- Ghee, 2 tbsp
- Salt to taste
- In a bowl take all purpose flour and add cumin seeds to the flour.
- Then add coarsely ground black pepper.
- Then salt as per your taste.
- Add ghee to the flour (Note: Always use the melted ghee as it can be easily mixed)
- Now with the help of your hand mix well all the ingredients. This step is very important to make your puri flaky.
- We have to add a lot of ghee as you can see without adding water also I am able to bind the flour.
- Lastly add water to the dough and knead it.
- Once the dough is kneaded, rest the dough for about 10 minutes.
- Divide the dough in three equal parts and take the first ball and put it over a rolling board and roll it into a thick flat disc of diameter 11-12 inches.
- Now apply some ghee on the rolled out puri evenly.
- From one end start rolling it and make it like a tube.
- Cut the roll horizontally into 1/2 inch pieces.
- Take one piece and press it with your hand and make it flat and start rolling it like a puri. Do this for all the pieces. Roll it thick like a mathari. Prick all the puris with the help of fork or knife.
- Keep aside all the pricked puris for frying.
- Heat the oil in a pan. Check whether the oil is hot by adding a small piece of dough to the oil.
- Fry till the puri is golden brown in color.
- Delicious farsi poori snack is ready!