This Farsi Puri recipe is a popular Gujarati snack made with just 7 simple ingredients! Crispy on the outside, flaky inside, these puris melt in your mouth and are perfect for Diwali celebrations or as an everyday snack with Indian masala tea.
I’ve been making Farsi Puri, Cornflakes mixture and Namak Pare for Diwali snacks for as long as I can remember. Growing up, it was a staple in our neighborhood. The Gujarati aunties around would make large batches, storing them in steel boxes to enjoy with Indian masala chai.
Over the years, I’ve learned how to get that perfect texture—crispy on the outside, flaky inside. While the traditional recipe uses just ghee, salt and black pepper, I like to mix things up by adding cumin and ajwain for extra flavor. The secret is in the dough consistency—semi-firm (not soft like paratha dough) and frying them slowly on low heat for that beautiful light color and not brown like Baked Methi Mathri.
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Why this recipe works?
- You only need 7 everyday simple ingredients from your pantry.
- You can bake, air fry or deep-fry these puris for your preferred texture.
- Fresher and much more affordable than store-bought snacks.
- This recipe is easy, even for novice cooks, so really cant go wrong.
- This Indian snack recipe is vegetarian and vegan friendly.
Ingredients
(See the recipe card below for detailed ingredients and measurements)
Semolina (Sooji/ Rava): Adds a subtle crunch and crispiness to the puris. I recommend to use fine rava (Bombay rava) for best results. It is also the key ingredient for melt-in-your-mouth desserts like Rava Kesari and Irmik Helvasi.
Carom seeds/Cumin seeds: These spices bring amazing flavor to the dough.
Oil: A neutral-flavored oil, like sunflower oil, works best. You’ll need it for both the dough and frying.
Substitutions
- Plain flour (all purpose flour / maida): You can swap half of it with whole wheat flour, but the puris won’t be as crispy.
- Ghee: You can replace oil with ghee to add richness, but it will no longer be vegan.
- Carom seeds(ajwain) and Cumin seeds(jeera): You can use Kalonji (Nigella seeds) instead.
- For a spicy version, try adding turmeric powder and red chili powder.
Sandhya’s Pro Tips
- You can also pound the cumin and ajwain in a pestle and mortar and add it to the dough. I like to add it as it is.
- Keep the dough semi-firm, not soft like chapati dough.
- Prick the puris with a fork before frying to prevent puffing.
- Fry on low heat to achieve the perfect light yellow color, not brown.
- Don’t skimp on oil or ghee, as it ensures flakiness.
How to Make Farsi Puri?
Step 1: In a mixing bowl, add plain flour, semolina, salt, ajwain, jeera and oil (or ghee).
Step 2: Mix the flour mixture and when you hold it it should have a shape.(like for a shortcrust pastry)
Step 3: Gradually add water to the flour mixture and knead to a semi-stiff dough not soft like roti. Cover and let it rest for 20 minutes.
Step 4: After resting, roll the dough into thick discs and cut with a cookie cutter or lid. Prick the discs with a fork to prevent puffing.
Step 5: Heat oil on medium flame and lower it. Then add the puris and fry the puris in small batches on low flame until crispy and light yellow in color.
Step 6: Once cool, store in the air tight container and enjoy the snack with tea or coffee.
Variations
Methi Puri: Add methi (fenugreek leaves) to the dough and fry as usual. I always keep methi on hand by buying it in bulk and storing methi in my fridge or freezer—it’s a great way to have a fresh supply year-round.
Storing Farsi Puri
Once cooled, store the puris in an airtight container for up to 2-3 weeks. Keep them in a cool, dry place for longer shelf life.
Serving Suggestions
These crispy Farsi puris are perfect with a cup of masala chai or filter coffee. You can also use them in popular chaat dishes like bhel puri, sev puri or dahi puri. For a twist, try serving them with cheese, chundo, or achar!
Recipe FAQs
Farsi Puri is made from a simple dough of flour, semolina, and spices like cumin and carom seeds. The dough is rolled out, cut into discs, and deep-fried until crispy.
You can enjoy Farsi Puri with a sprinkle of chaat masala and grated Amul cheese, or spread some goat cheese with chundo (sweet mango pickle) for a delicious twist. It's also great with a dollop of gor keri achar (sweet-sour mango pickle)
When stored in an airtight container at room temperature, Farsi Puri can stay fresh for up to 2-3 weeks. Avoid refrigerating or freezing them for the best texture.
More easy Diwali snack recipes
Ingredients
- 1 cup All Purpose Flour Plain flour or maida
- 2 tablespoon semolina optional
- ½ teaspoon Carom seeds ajwain
- ½ teaspoon Cumin Seeds
- Salt to taste
- 1½ tablespoon Oil ghee
- ⅓ cup Water + more as needed
- Oil for deep frying, baking or air frying
Instructions
- Add all-purpose flour, semolina, salt, carom seeds, cumin seeds and oil. Then mix by hand until the mixture reaches a crumbly texture(like for a shortcrust pastry). Gradually add a little water at a time to knead the mixture into a semi stiff dough. Cover the dough and let it rest for about 15 minutes.
- Take a large chunk of the dough and roll it flat using a rolling pin. Using a round or rectangular pastry cutter, cut out shapes as desired. To prevent the papdis from puffing up while frying, use a fork to pierce a few holes around each piece.
Frying the Puri
- In a kadai, heat oil over low-medium flame. Drop a small piece of dough into the oil to test the temperature. The dough should sink to the bottom and rise quickly.
- Gently drop the papdis in batches into the hot oil. Fry on low flame until they turn a light yellow color.
- Remove the fried papdis and place them on a kitchen towel to drain excess oil.
- Once the papdis are cool, transfer to air tight container and enjoy. They keep fresh for up to 2-3 week.
Notes
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- You can also pound the cumin and ajwain in a pestle and mortar and add it to the dough. I like to add it as it is.
- Keep the dough semi-firm, not soft like chapati dough.
- Prick the puris with a fork before frying to prevent puffing.
- Fry on low heat to achieve the perfect light yellow color, not brown.
- Don’t skimp on oil or ghee, as it ensures flakiness.
Sandhya Hariharan says
These Farsi Puris are absolutely delicious—crunchy and melt-in-your-mouth! They’re perfect for any occasion and make a fantastic addition to your vegetarian Indian afternoon tea menu.