Farali puri with dahi chutney is a beloved comfort food during vrat or upvas days. In this recipe, I’ve made farali puri with rajgira flour and shared some techniques to make the puri fluffy and soft. I also prepared a quick dahi chutney that pairs perfectly with the puri. Together, they create an ideal farali meal for upvas or vrat days. I encourage you to give it a try, dear friends! This recipe is both quick and simple, using basic ingredients found in your kitchen.
Key Tips for Making Farali Puri and Dahi Chutney at Home:
For Farali Puri:
- First, I made farali puris using rajgira flour. You can substitute it with singhara flour, sama rice flour, or any other farali flour. Adding peanut powder to the dough enhances the puris’ flavor; the proportion of peanut powder should be half that of the rajgira flour.
- Second, I kneaded the puri dough with boiled potatoes, which help bind the dough and give the puris a softer texture. The amount of potatoes should be equal to the rajgira flour.
- Finally, fry the puris on medium heat, splashing some hot oil on them to make them fluffy. Avoid cooking them on high heat, as this may leave them raw inside.
For Dahi Chutney:
- First, use fresh curd for the chutney. Avoid using sour curd.
- Next, I added peanut powder and a little boiled, mashed potato, which enhances the flavor and thickens the chutney.
- The chutney tastes best when it’s slightly sweet and spicy. You can store it in the refrigerator for 2-3 days.
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Farali puri recipe | Rajgira puri | farali rajgira puri
Ingredients
For farali puri
- 2 cup rajgira flour
- 1 cup peanut powder
- 2 tbsp white sesame seeds
- 1 tbsp green chilli paste
- Salt to taste
- ½ tsp black pepper powder
- 1 tsp dry mango powder
- 1 tbsp sugar
- 1 tbsp oil
- Some coriander leaves
- 3 medium size boiled potatoes or 2 cup grated potatoes
- Oil for frying
For dahi chutney
- 1 cup curd
- Salt to taste
- 1 tbsp sugar
- ½ tsp roasted cumin powder
- 1 tsp green chilli paste
- 4 tbsp roasted peanut powder
- 2 tbsp mashed potatoes
- Some coriander leaves
- Garnish with pomegranate seeds
Instructions
Making Farali Puri
- In a mixing bowl, add 2 cups of rajgira flour, 1 cup of peanut powder, 2 tablespoons of white sesame seeds, 1 tablespoon of green chili paste, salt to taste, ½ teaspoon of black pepper powder, 1 teaspoon of dry mango powder, 1 tablespoon of sugar, 1 tablespoon of oil, and some chopped coriander leaves. Mix well.
- Add 3 medium-sized grated potatoes (about 2 cups) and knead the dough. Do not use water to knead the dough.
- Take a small portion of the dough and shape it into a puri by pressing it between your palms. Alternatively, you can place a dough ball on a plastic sheet and press it into a puri shape.
- Fry the puris on medium heat, splashing some oil on them to help them puff up. Fry until they turn slightly brown on both sides.
- The Farali puris are ready. Serve with dahi chutney or store them in an airtight container.
Making Dahi Chutney
- In a pan, add 1 cup of curd and whisk it until smooth.
- Add salt, 1 tablespoon of sugar, ½ teaspoon of roasted cumin powder, 1 teaspoon of green chili paste, 4 tablespoons of crushed peanut powder, and 2 tablespoons of crushed potatoes. Mix well.
- Garnish with coriander leaves and pomegranate seeds. Serve the dahi chutney with Farali puri.
Notes
- The proportion of sing dana powder should be half that of rajgira flour.
- Knead the dough with boiled potatoes. Do not use water while kneading the dough.
- The puri dough should be medium soft. Do not knead the dough too soft for puris.
- Fry the puris on a medium flame and splash hot oil on them so they become fluffy.
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