Diwali is right around the corner, which in our house means lots of prepping, cleaning, and making yummy snacks like this farsi puri! Farsi puri is one of my most favorite snacks to eat around this time, its crispy, salty, butterly, and flakey. Growing up mom would only make the farsi puri’s during this time of the year, since they are so indulgent. We would make a huge batch and enjoy them throughout all the festivities.
The farsi puris are SUPER addictive, you can’t ever have just one. It’s great with chai, coffee, or alone. They would pair really well with my Ginger Spiced Latte. You can add Kasoori methi or dried methi to the dough and it will be methi puri. Over the years I have ate them in multiple different ways and with different combos. You might roll your eye at it but don’t knock it till ya try it friends! I’m listing some of my favorite ways to eat these fari puris.
Ways to eat Farsi Puri:
- sprinkle some chaat masala and amul cheese and enjoy.
- lather on goat cheese with chundo or athela marcha.
- dollop of chundo or gor keri achar.
- taco bell hot sauce.
- a little salsa, cheese and melted in the microwave to get a nacho situation going!
Trust me on above recommendations, I would never serve you wrong. If you do try any of the above or plain farsi puris this Diwali tag me @Zheelicious. I can’t wait to see your creations.
Here are some recipes you can try this Diwali: Tye-Dye Ghughra/ Gujiya, Ras Malai Cupcakes,Gulab Jamun Cheesecake, Rose Chai Cheesecake.
Stay happy, stay hungry!
| Prep time: 25 minutes | Cook time: 10 minutes | Total time: 35 minutes | Makes: 5-6 servings |
Ingredients:
- 2 cups all purpose flour
- ¼ cup sooji
- ¼ cup vegetable shortening
- ½ tsp cumin crushed
- Black pepper to taste
- Salt to taste
- ½ cup + 1 tbsp water
- oil / vegetable shortening / or ghee for frying
Directions:
- In large bowl add All purpose flour, sooji, crushed cumin seeds, salt, and black pepper.
mix well
- create a well in the middle and add 1/4 cup vegetable shortening.
mix until everything is incorporated.
- slowly add water and knead the dough.
- Cover the dough ball with a damp cloth.
rest the dough for 15- 20 minutes.
- Seperate the dough in 4 large sections. Roll out the dough like you would pizza.
slather on some ghee on top of the puri and dush with all purpose flour. ( this is optional but recommended.)
- Roll the puri slowly into a roll and cut them into a long cylinder shape.
Roll into 3-4 inch circles.
- Deep fry in oil/ ghee/ or vegetable shortening until they are golden brown and crispy.
- Serve with hot chai & Enjoy!!
Notes:
- Using vegetable shortening will make the puris super crispy.
- you can substitute veg. shortening with ghee in the dough and fry with oil or ghee.
- You can skip the rolling part and just make them into puris, if you decided to do that make sure to puncture hole in the with a fork so it doesn’t puff up.
- Add in kasoori methi or dried methi to the dough to make it methi puri!
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