Farsi puri gujarati final Recipe

Farsi puri gujarati final Recipe

10 mins
2-3 people
15 mins



Growing up in the vibrant streets of Gujarat, I was always surrounded by the aromatic delights of its culinary heritage. Among the myriad of flavors that adorned our kitchen, one stood out—Farsi Puri. Its crispy texture, infused with a medley of spices, was a staple during festive occasions and family gatherings. I vividly recall the anticipation that filled the air as my grandmother meticulously prepared these golden discs of delight, each bite carrying with it a piece of our rich culinary tradition.




Recipe of Farsi Puri Gujarati




  • 4 cups Refined flour
  • ½ cup Suji (Semolina)
  • 1 tbsp Jeera (Cumin seeds)
  • 1 tsp Kasoori Methi (Dried Fenugreek Leaves)
  • 1 tsp Kalonji (Nigella Seeds)
  • ½ tbsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Black Pepper
  • 1 tsp Ajwain (Carom Seeds)
  • 6 tbsp Ghee
  • 2 tbsp Rice flour
  • Water (as needed)
  • Oil (for deep frying)





For 1st Dough:

  1. In a bowl, mix refined flour, suji, and salt.

  2. Divide the mixture into two portions.

  3. In a mortar and pestle, pound together jeera, ajwain, and black pepper.

  4. Heat ghee in a pan.

  5. To one portion of the flour mixture, add the pounded masala and salt.

  6. Add warm ghee to the flour and rub it in.

  7. Gradually add water and knead into a firm dough.

  8. Rest the dough for 10 minutes.

  9. Divide the dough into small portions and roll out into flat sheets. Cut round shapes using a cutter.

  10. Heat oil for deep frying and fry the puris until crispy. Remove and set aside.

For 2nd Dough:

  1. To the other portion of the flour mixture, add turmeric powder, red chilli powder, kalonji, kasoori methi, pounded masala, and warm ghee. Rub the flour mixture well.

  2. Knead the mixture into a tight dough, adding water as needed. Rest for 10 minutes.

  3. Follow the same process as before to roll out and fry the puris. Remove and set aside.


  1. Roll out both doughs into circular flat sheets.

  2. Apply a paste made from ghee and rice flour on one sheet of the 1st dough.

  3. Place a sheet of the 2nd dough on top and apply the paste again.

  4. Repeat the process with another layer of each dough, but do not apply paste after the last sheet.

  5. Roll the layered sheets into a cylindrical shape and cut into small segments.

  6. Roll out each segment into a flat circular shape using a rolling pin.

  7. Heat oil for deep frying and fry the puris until crispy. Remove and set aside.

  8. Farsi Puris are ready to serve.

Enjoy your delicious Farsi Puri Gujarati!




About the Recipe:


Farsi Puri, a beloved Gujarati delicacy, is more than just a snack—it's a cultural emblem deeply rooted in the region's culinary legacy. Made from a simple blend of flour, semolina, and spices, these golden crisps pack a punch of flavor with each bite. Traditionally enjoyed during festivals and celebrations, Farsi Puri is not just a treat for the taste buds but also a nostalgic journey back to the heart of Gujarat.



Cooking Tips:


  • Consistency is Key: Ensure the dough is neither too soft nor too firm for the perfect crispy texture.
  • Oil Temperature: Fry the puris in medium-hot oil to achieve an even golden color without burning.
  • Spice Balance: Adjust the spices according to your preference to strike the right balance of flavors.



Pairing Guide:


Farsi Puri pairs wonderfully with a variety of accompaniments, including:

  • Chutneys: Mint chutney, tamarind chutney, or spicy mango chutney add a burst of flavor.
  • Dips: Hummus, tzatziki, or spicy yogurt dips complement the crispiness of the puris.
  • Tea/Coffee: Enjoy Farsi Puri with a hot cup of masala chai or aromatic coffee for a delightful snack.




Frequently Asked Questions about Farsi Puri:


  1. What is Farsi Puri?
    • Farsi Puri is a popular Gujarati snack made from a dough of flour, semolina, and spices, rolled out into thin discs and deep-fried until crispy.
  2. What gives Farsi Puri its unique flavor?
    • The unique flavor of Farsi Puri comes from the combination of spices such as cumin, black pepper, and ajwain, along with the crispy texture achieved through frying.
  3. Can Farsi Puri be made ahead of time?
    • Yes, Farsi Puri can be made ahead of time and stored in an airtight container once cooled to room temperature.
  4. Is Farsi Puri vegan?
    • Yes, the basic recipe for Farsi Puri is vegan-friendly as it contains no animal products.
  5. Can I customize the spice level of Farsi Puri?
    • Absolutely! You can adjust the amount of spices according to your taste preferences to make it milder or spicier.
  6. What occasions are Farsi Puri typically served at?
    • Farsi Puri is often served during festivals, weddings, and other celebratory occasions in Gujarati households.
  7. How long does Farsi Puri stay fresh?
    • When stored in an airtight container, Farsi Puri can stay fresh for up to two weeks.
  8. Can I bake Farsi Puri instead of frying?
    • While traditionally fried, you can bake Farsi Puri at a high temperature until crispy for a healthier alternative.
  9. What are some variations of Farsi Puri?
    • Variations include methi (fenugreek) puri, ajwain puri, and masala puri, each adding their unique twist to the classic recipe.
  10. Is Farsi Puri gluten-free?
    • No, Farsi Puri contains wheat flour and semolina, making it unsuitable for those following a gluten-free diet.