Farsi puri is a deep-fried, savory snack. It is flaky, crisp, and a popular Gujarati farsan with a longer shelf life. In this recipe, I made puri with moong dal, flour, and regular spices, and I also share a special technique to make khasta (crispy) and layered puri on the first attempt. It is easy to make and can be a simple evening tea-time snack or a snack for kids. I have shared the perfect ingredient ratio and a few no-fail tips to help you make perfect layered farsi puri on your first attempt. Do try this!
The key to making crispy layered moong dal farsi puri at home are:
- Firstly, I made farsi puri with moong dal paste, regular spices, wheat flour, and maida. You can use only wheat flour. The addition of dal paste to the puri dough enhances its taste and gives it a flaky texture. I recommend grinding the dal paste fine; do not grind it coarse.
- Secondly, knead the puri dough until it is smooth and firm, not soft like chapati dough. I recommend adding water in batches while kneading to keep it under control.
- Brushing the rolled roti with ghee and flour paste gives a nice flavor and crunch to the puri. Also, you can vary the number of layers to your choice while preparing layered puri or verki puri.
- Lastly, fry the puri in small batches over medium-low flame. Once deep-fried, store them in an airtight container for a longer shelf life.
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Farsi puri recipe | layered farsi puri | moongdal farsi puri
Ingredients
- 1 cup wheat flour
- 1 cup maida
- ยฝ cup moongdal
- 1 tbsp cumin seeds
- 1 tsp black pepper
- 1 tbsp white sesame seeds
- 1 tbsp kasuri methi
- 1 tsp red chilli flakes
- Salt to taste
- 2 tbsp hot oil
- ยผ cup water or as requied
- 2 tbsp ghee - dalda
- 1 tbsp rice flour
- Oil for frying
Instructions
- In a pan, add 1 tbsp cumin seeds, 1 tsp black pepper, and 1 tbsp white sesame seeds. Roast on a low flame. Cool down slightly and grind into a coarse powder. Keep it aside.
- Now, in a mixer jar, add ยฝ cup soaked moong dal and ยผ cup water. Grind it into a smooth and fine paste.
- Add the ground dal paste into a mixing bowl, then add the coarsely crushed masala, 1 tbsp kasuri methi, 1 tsp red chili flakes, and salt. Mix well.
- Add 1 cup wheat flour, 1 cup maida, and 2 tbsp hot oil. Mix well.
- Now, add water gradually and knead into a semi-stiff and smooth dough.
- In another bowl, mix 2 tbsp ghee and 1 tbsp rice flour. It should have a free-flowing consistency. Keep it aside.
- Now, divide the dough into equal-sized balls. I got 6 equal-sized balls.
- Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
- Similarly, roll 2 other dough balls and keep them aside.
- Now, place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
- Place another rolled dough over it. Again, apply the paste.
- Repeat the same process until the 3rd rolled dough is placed.
- Apply the paste over the last rolled dough.
- Roll all the layers together tightly from one end to another to 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 palm.
- Roll it again to make a medium-sized puri. No need to roll it too thin. Prepare the rest of the puris the same way.
- Heat oil on medium flame.
- Fry the puris until they are lightly golden on both sides.
- Once cooled, store them in an airtight container. They stay good for 15 days.
Notes
- Grind the masala into a coarse powder.
- Grind the moong dal into a fine paste.
- The proportion of wheat flour and maida should be equal.
- Knead the puri dough until it is tight and smooth. Do not knead a soft dough.
- You can use cornflour instead of rice flour.
- The ghee-flour mixture should be liquidy.
- Apply a thin layer of the ghee-flour mixture on the rolled roti.
- Stretch the dough with your hand; do not apply too much pressure on it.
- Roll the puri gently; otherwise, the layers will not separate properly.
- Fry the pooris on a medium flame.
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