Farsi puri gujarati final Recipe
10 mins
2-3 people
15 mins
Introduction:
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
Ingredients:
- 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)
Method:
For 1st Dough:
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In a bowl, mix refined flour, suji, and salt.
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Divide the mixture into two portions.
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In a mortar and pestle, pound together jeera, ajwain, and black pepper.
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Heat ghee in a pan.
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To one portion of the flour mixture, add the pounded masala and salt.
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Add warm ghee to the flour and rub it in.
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Gradually add water and knead into a firm dough.
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Rest the dough for 10 minutes.
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Divide the dough into small portions and roll out into flat sheets. Cut round shapes using a cutter.
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Heat oil for deep frying and fry the puris until crispy. Remove and set aside.
For 2nd Dough:
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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.
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Knead the mixture into a tight dough, adding water as needed. Rest for 10 minutes.
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Follow the same process as before to roll out and fry the puris. Remove and set aside.
Assembly:
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Roll out both doughs into circular flat sheets.
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Apply a paste made from ghee and rice flour on one sheet of the 1st dough.
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Place a sheet of the 2nd dough on top and apply the paste again.
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Repeat the process with another layer of each dough, but do not apply paste after the last sheet.
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Roll the layered sheets into a cylindrical shape and cut into small segments.
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Roll out each segment into a flat circular shape using a rolling pin.
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Heat oil for deep frying and fry the puris until crispy. Remove and set aside.
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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:
- 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.
- 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.
- 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.
- Is Farsi Puri vegan?
- Yes, the basic recipe for Farsi Puri is vegan-friendly as it contains no animal products.
- 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.
- What occasions are Farsi Puri typically served at?
- Farsi Puri is often served during festivals, weddings, and other celebratory occasions in Gujarati households.
- How long does Farsi Puri stay fresh?
- When stored in an airtight container, Farsi Puri can stay fresh for up to two weeks.
- 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.
- 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.
- Is Farsi Puri gluten-free?
- No, Farsi Puri contains wheat flour and semolina, making it unsuitable for those following a gluten-free diet.