Farsi puri is a popular Gujarati snack known for its flaky, crispy texture. In this recipe, I’ve used wheat flour to make farsi puri and shared some key techniques to achieve perfect layers and crispiness. This healthier version, compared to the traditional maida-based farsi puri, is easy to make, market-style, and has a good shelf life. Typically prepared during festival seasons to share with family and friends, farsi puri also makes a great tea-time or kids’ snack.
I’ve provided the ideal ingredient ratios and a few foolproof tips to help you make perfectly layered wheat-flour farsi puri on your first attempt.
Tips for Making Crispy, Layered Farsi Puri at Home:
- Wheat and Gram Flour Mix: For extra flavor, I’ve added a bit of gram flour (besan) to the wheat flour. Toasting the wheat flour slightly helps lighten it, making the dough airy and enhancing crispiness.
- Incorporating Ghee and Oil: Mix ghee and oil into the flour while roasting. The flour should develop a crumbly texture that holds its shape when pressed. Knead the dough until it’s firm and smooth. Add water gradually to control the consistency.
- Layering with Ghee and Flour Paste: Brushing the dough with a paste of ghee and flour before layering adds flavor and a delightful crunch. You can adjust the number of layers based on your preference for more or less flakiness.
- Frying: Fry the puris in small batches over medium-low heat for an even, golden crispness. Once fried, store them in an airtight container to preserve freshness.
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Recipe video
Farsi puri with wheat flour | layered farsi puri | verki puri
Ingredients
- 2 cup wheat flour
- 4 tbsp gram flour - besan
- 2 tbsp ghee
- 2 tbsp oil
- Salt to taste
- 1 tsp cumin seeds
- 1 tsp ajwain
- ½ tsp black pepper
- ½ cup water or as required
- 2 tbsp ghee - for paste
- 1 tbsp rice flour - or maida or cornflour
- Oil for deep frying
Instructions
- In a pan, add 2 cups of wheat flour, 4 tbsp of gram flour (besan), 2 tbsp of ghee, and 2 tbsp of oil. Mix well and roast the flour mixture for 3-4 minutes on a low flame until it becomes slightly crumbly, without changing its color.
- Transfer the mixture to a mixing bowl and let it cool down.
- In a mortar and pestle, add 1 tsp of cumin seeds, 1 tsp of ajwain, and ½ tsp of black pepper. Crush it coarsely.
- Add this spice mixture to the flour, along with salt. Mix well.
- Gradually add water and knead it into a semi-stiff, smooth dough. Cover and set aside for 15 minutes.
- In another bowl, mix 1 tbsp of rice flour with 2 tbsp of melted ghee. It should have a free-flowing consistency. Set it aside.
- Now, divide the dough into equal-sized balls. I made 9 equal-sized balls.
- Roll each ball into a thin roti, as thin as possible, with a rolling pin. Place it on a plate and set it aside.
- Repeat the process for the remaining dough balls and set them aside.
- Place one of the rolled rotis on a clean surface and apply the rice flour and ghee paste over it.
- Place the second rolled roti on top and apply the paste again.
- Place the third rolled roti over it and apply the paste once more, creating a stack of three rotis with paste in between.
- Roll all the layers tightly together from one end to the other, forming a log. Roll and stretch the log slightly (refer to the video if available).
- Cut the log into 1-inch pieces.
- Take one of the cut pieces and gently flatten it with your palm.
- Roll it out again to make a medium-sized puri, but not too thin. Repeat with the remaining pieces to prepare the rest of the puris.
- Heat oil on medium flame.
- Fry each puri until it is lightly golden on both sides.
- Once cooled, store them in an airtight container. They will stay fresh for up to 15 days.
Notes
- The proportion of ghee and oil should be equal.
- Adding besan enhances the taste of the puri.
- Roast the wheat flour on a low flame for only 2-3 minutes.
- Roasting wheat flour makes it light and fluffy for the puri dough.
- Knead a tight dough for puris; do not knead a soft dough.
- Roll a thin roti for puris; do not roll a thick roti.
- The sata (ghee and flour mixture) should be in a liquid consistency.
- Fry the puris on a medium-low flame.
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