Discover the irresistible crunch of authentic Gujarati Farsi Poori, a much-loved tea-time snack with a delightfully brittle texture and aromatic blend of spices. Traditionally crafted for festive occasions and loved as an accompaniment to evening chai, these savoury biscuits are made heartier using whole wheat flour in place of refined flour, making them a wholesome indulgence for all ages. The touch of semolina adds extra crispiness, while black pepper, cumin, and ajwain create layers of flavor in every bite. Serve these golden, flaky puris alongside your favorite hot beverage or use them as a base in chaat recipes for a satisfying crunch.
Perfect for large gatherings or to fill up your snack jars, this Farsi Poori stays fresh for weeks when stored in an airtight container. The secret to their unparalleled texture lies in rolling the dough slightly thicker and pricking each puri with a fork—preventing them from puffing and ensuring a deliciously crispy finish. Whether fried golden or baked for a lighter twist, Farsi Poori is a beloved snack from the Gujarati culinary repertoire that pairs delightfully with sweet or spicy accompaniments.
Crispy Gujarati Farsi Poori Recipe | Savoury Wheat Farsi Puri
Print RecipeIngredients
- 2 cup wheat flour (atta)
- ¼ cup fine semolina (rava/suji)
- 1 tsp freshly crushed black pepper
- ½ tsp cumin seeds (jeera)
- ¼ tsp carom seeds (ajwain)
- ½ tsp salt or to taste
- 2 tbsp ghee (clarified butter)
- Water, as needed to knead the dough
- Oil for deep frying
Instructions
In a large mixing bowl, combine wheat flour, semolina, black pepper, cumin seeds, carom seeds, salt, and ghee.
Rub the mixture between your palms until the ghee and spices are evenly mixed and the mixture resembles breadcrumbs.
Gradually add water and knead into a stiff, tight dough (firmer than regular chapati dough).
Divide the dough into two portions and roll each out on a floured surface. Aim for a thickness slightly more than regular puris.
Prick the rolled dough all over with a fork to prevent puffing, then use a cookie cutter or glass to cut out small rounds.
Heat oil in a deep pan over medium heat. Once hot, gently slide a few puris at a time into the oil, frying on low to medium heat until they float and turn golden crisp.
Remove with a slotted spoon and drain on kitchen paper, allowing excess oil to be absorbed. Alternatively, bake in a preheated oven at 180°C for 15 minutes for a low-oil version.
Let them cool completely before storing in an airtight container. Serve with chai or as a crunchy base for chaat.
Notes
Tips:
Ensure the dough is stiff—too soft a dough will result in chewy puris., Rolling slightly thick and pricking the dough ensures a crispy, flaky texture without puffing., Fry on low to medium heat for an even golden finish and long-lasting crispness., For extra flavor, half whole wheat and half all-purpose flour can be used., Cool completely before storing to maintain crunch., For an herby twist, finely chopped fresh methi (fenugreek) leaves can be added., Store in a moisture-free, airtight jar for maximum shelf life., Serve with masala chai or as a crunchy accompaniment to chutneys.
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