Farsi Puri Recipe, How to make Farsi Puri Recipe | Diwali Snacks

This is our 12th Foodie Monday Blog Hop, theme is "Savory Diwali Snacks" !!

Farsi Puri is a famous Gujarati snack made during
Diwali festival. It is a crispy Indian deep-fried bread. The word “Farsi” derived its name from a Gujarati word meaning crispy. This deep fried snack tastes best with sour mango pickle and tea or coffee. 

This is my friend recipe, she is not a blogger...she is just home maker belongs to Gujarati family, they made this snacks on every Diwali. So take this recipe from her and made it...this is very easy recipe and take very less time to prepare.

The texture of the Farsi puri is flaky, crispy yet melt in your mouth. To get the flaky texture, ghee is used in the recipe.

These puris are full of calories, because good amount of ghee is used and then they are deep fried but I can eat once in a while. I love deep fried breads :D during festivals.

The taste of this farsi puri is salty with touch of peppery flavor...so yummy :) My husband really liked it...It stays good for a month, store in airtight container at room temperature.


If you looking for more savoury snacks for festivals, then do check
Namak Pare
Fried Papdi
Masala Namak Pare
Poha Chivda
Besan Sev

Lets start step by step farsi puri recipe with pictures :

Preparation time: 20 minutes
Cooking time: 20 minutes

Servings: 3-4 (Makes 7-9 puris)

Cuisine: Gujarati, Indian


All purpose flour (Maida) – 1 cup
Sooji (rava or semolina) – 2 tablespoons
Salt – to taste
Shahi jeera (kala jeera or black cumin seeds) – 1 teaspoon
Black pepper – 1 teaspoon, coarsely ground in mortar and pestle
Ghee (clarified butter) or oil – 3 tablespoons (I used ghee for crispiness)
Water – 4 to 5 tablespoons
Oil – for deep frying

Preparation Method :

1) Take all purpose flour, sooji, salt, shahi jeera and coarsely ground black peppers in a bowl. 

2) Mix well.

3) Now add ghee. You can use oil instead but traditionally ghee is added.

4) Now rub the ghee and flour mixture together using fingertips. Take you time and rub them till the mixture becomes crumbly like breadcrumbs. This step is important to make the flaky farsi puri.

5) Now add little water at a time and start kneading the dough. The dough should be stiff and hard. 

6) Cover the bowl with the plate and let it rest for at least 15 minutes. After resting time, you will notice tiny white bubbles on the dough, that is because of the salt. Knead it once again to incorporate those bubbles.

7) Divide the dough into small balls. Make smooth ball and flatten it out between your plam.

8) Now work with one flatten disc at a time. Using rolling pin and rolling board, roll it into 3 inch diameter circle. The puri should be thick.

9) Now using the knife or fork, prick the surface. So they don’t puff while frying and become crisp.

10) While you are rolling, heat the oil in a pan on medium-low heat for deep frying. While oil is getting hot and ready, roll few puris and arrange them on the plate.

11) Oil should be hot. These farsi puri are thick and in order to make it flaky and get it fried from inside, we need to fry them on low-medium heat. Add puri in batches, I added 4 puri at a time don't overcrowd the kadai.

12) You need to maintain the oil temperature, to do so you can lower or increase the flame intensity as needed during the frying process. 

13) The whole frying process for one batch will take about 6-7 minutes. So while frying the one batch, roll rest of the puri simultaneously.

14) Once they are cooked and light pink in color from one side, flip them and fry another side as well.

15) Remove them using slotted spatula and keep them on paper towel lined plate.

16) Repeat the frying process till all the puris are fried. 

17) Let the fried farsi puri cool down completely, Serve it with your fav pickle and tea !!

Happy Cooking & Enjoy !!


  1. Something different. Looks so crispy and yummy.

  2. Loved the crispiness of the Puris and the clicks are awesome

  3. This looks quite similar to mathis..Love to munch them with tea.

    1. Thanks Shobha Aunty, ya its like mathi only but thin one and more crispy than also

  4. I think I would love this. I love crispy with a salt and peppery flavor! YUM!

  5. This Diwali I was planning not to make farsi puri, but your photos are so tempting that I may just make them.

  6. These look amazing! And I've learned something new--I never knew that farsi means crispy.

  7. Crispy poories with ghee, really tempting, we call it mathries.
    I am hosting My Legume Love Affair for the month of November, which is an on going monthly event since 2008, in which bloggers from all cuisines are presenting there vegetarian legume recipes. Please join, for details see-http://herbsspicesandtradition.blogspot.ca/2015/10/event-announcement-hosting-my-legume.html

  8. Puris look so delicious and flavorful. Yummy share, Jolly.

  9. Sounds interesting... Looks crunchy...

  10. This is so flavorful, crispy and yummy dear! Loved it!

  11. So crisp yum n perfect Chef...I was literally looking for a cup of hot tea...

  12. So so yummy. I love the addition of black pepper and SHAHI jeera to the Poori dough, will give the snack two dimensional crunch, fragrance and flavour. I am salivating looking at your Farsi Puri. Very nicely explained the making process too. ❤️

    1. Thank you so much dear Piyali for this positive feedback :)

  13. Thanks for sharing such a nice dish

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