Farsi puri is a popular Gujarati farsan made with maida, ghee, and common spices. I share two flavored salted and sugar-coated sweet layered farsi puri in this recipe. Both are flaky and crisp and are generally prepared during the festival season to share with family and friends. It can also be a simple evening tea-time snack.
I have shared a perfect ingredient ratio and a few no-fail tips to help you to make perfect layered farsi puri on the first attempt.
The key to making crispy layered farsi puri at home are
- firstly, I always recommend using maida (all-purpose flour) for puri dough, because layered puri or varki puri is known for its crispiness and flakiness which can be derived only from maida. But if you want to attempt with wheat then add some rava to it.
- Ghee or oil should be perfectly incorporated into the flour, so flour should have a crumbly texture and hold shape between hands. Also, Knead puri dough is firm and smooth. I recommend adding water in batches while kneading to keep it under control.
- brushing with ghee and flour paste gives a nice flavor and crunch to puri. Also, you can vary the number of layers to your choice while preparing layered puri or verki puri
- lastly, Fry puri in small batches on a medium-low flame. once deep fried, store them in an airtight container for longer shelf life.
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Recipe video
Farsi puri recipe | 2 ways layered farsi puri | verki puri | sweet verki puri
Ingredients
Layered farsi puri
- 500 grm maida - all-purpose flour
- 8 tbsp melted hot ghee
For salted layered farsi puri
- 2 cup flour - approx
- Salt to taste
- 1 tsp cumin seeds
- ½ tsp crushed black pepper
- 1 tbsp white sesame seeds - optional
- ½ cup water or as required
- 2 tbsp ghee - for paste
- 1 tbsp rice flour - or maida or cornflour
- Oil for deep frying
For sweet layered farsi puri
- 2 cup flour
- 1 tbsp white sesame seeds
- Pinch of salt
- ½ cup water or as required
- 2 tbsp ghee - for paste
- 1 tbsp rice flour - or maida or cornflour
- Oil for deep frying
Sugar syrup of sweet layered puri
- ½ cup sugar
- ½ cup water
- Some saffron strands
- ¼ tsp cardamom powder
Instructions
- In a mixing bowl take maida/all-purpose flour and hot ghee. Mix well.
- Now divide the dough into two equal parts.
For salted layered puri.
- Take one part or approx. 2 cup of flour in a mixing bowl.
- Then add salt, cumin seeds, crushed black pepper, and sesame seeds.
- Now add water gradually and knead a semi-stiff and smooth dough.
- Cover and keep it aside for 15 minutes.
- In another bowl mix rice flour and ghee. It should have free-flowing consistency. Keep it aside.
- Now divide the dough into equal size balls. I got 3 equal size balls.
- Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
- Same way roll all other dough balls and keep it aside.
- Place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
- Place rolled dough over it. Again apply the paste.
- Repeat the same process till the last rolled dough is placed.
- Apply the paste over the last rolled dough.
- Roll all the layers together tightly from one end to another and form a log. Roll the log and stretch it.
- Cut the log into 1-inch pieces.
- Take one of the cut pieces and flatten it gently with the help of the palm.
- Roll it again and make medium size puri—no need to roll it too thin. The same way prepares the rest of the puri.
- Heat oil on medium flame.
- Fry the puri till it is lightly golden on both sides.
- Once cooled, store it in an airtight container. Stays good for 15 days.
For sweet layered puri
- Take another part or approx. 2 cups of flour in a mixing bowl.
- Then add a pinch of salt and sesame seeds.
- Now add water gradually and knead a semi-stiff and smooth dough.
- Cover and keep it aside for 15 minutes.
- Meanwhile in a pan, add ½ cup sugar, ½ cup water, saffron strands, and cardamom powder. Mix well and cook till the sugar syrup become slightly sticky.
- Switch off the gas, and add some lemon juice drops into the sugar syrup. Mix well.
- Cool down the sugar syrup completely.
- In another bowl mix rice flour and ghee. It should have free-flowing consistency. Keep it aside.
- Now divide the dough into equal size balls. I got 3 equal size balls.
- Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
- Same way roll all other dough balls and keep it aside.
- Place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
- Place rolled dough over it. Again apply the paste.
- Repeat the same process till the last rolled dough is placed.
- Apply the paste over the last rolled dough.
- Roll all the layers together tightly from one end to another and form a log. Roll the log and stretch it.
- Cut the log into 1-inch pieces.
- Take one of the cut pieces and flatten it gently with the help of the palm.
- Roll it again and make medium size puri—no need to roll it too thin. The same way prepares the rest of the puri.
- Heat oil on medium flame and fry the puri till it is lightly golden on both sides.
- Now, the fried puri is slightly hot, add to the cooled sugar syrup and coat well.
- Make all sweet puri in same ways.
- Once it dries, store it in an airtight container. Stays good for 15 days.
Notes
Salted layered farsi puri
flour should have a crumbly texture and hold shape between hands.
knead the tight and smooth dough for farsi puri.
rest dough for 10-15 minutes, so it will set properly.
the ghee-flour mixture should be liquidy.
apply a thin layer of ghee-flour mixture on rolled roti.
starch roll with your hand, do not apply more pressure on it.
roll puri gently otherwise, layers will not separate properly.
fry pooris on medium flame.
For sweet layered farsi puri
Cook sugar syrup till it becomes slightly sticky. Do not overcook it.
Addition of some drops of lemon juice into sugar syrup to avoid crystallization of sugar.
Cool down the sugar syrup completely. Do not add puri to hot sugar syrup
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