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Layered farsi puri (diwali special snack) Recipe

Recipe By Esha Purswani

Farsi puri is a popular Gujarati farsan made with maida, ghee, and common spices. I share two salted layered farsi puri in this recipe. Theses puris are flaky and crisp and are generally prepared during the festival season to share with family and friends. It can also be a simple evening tea-time snack🥞🥞

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55minstotal
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Layered farsi puri (diwali special snack)
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Ingredients for Layered farsi puri (diwali special snack) Recipe

  • 0.17 As Required Ingredients
  • As Required Layered farsi puri
  • 83.33 g 500 g maida
  • 1.33 tbsp Melted hot ghee
  • As Required For salted layered farsi puri
  • 0.33 cup 2 cup flour
  • to taste Salt
  • 0.17 tsp Cumin seeds
  • 0.08 tsp Crushed black pepper
  • 0.17 tbsp white sesame optional
  • 0.08 cup Water as per required
  • 0.33 tbsp for paste ghee
  • 0.17 tbsp rice flou
  • 0.17 Tbsp maida or conflour
  • As Required Oil for deep frying

Directions: Layered Farsi Puri (diwali Special Snack) Recipe

  • STEP 1.INSTRUCTIONS
  • STEP 2.In a mixing bowl take maida/all-purpose flour and hot ghee. Mix well.
  • STEP 3.Now divide the dough into two equal parts.
  • STEP 4.For salted layered puri.
  • STEP 5.Take one part or approx. 2 cup of flour in a mixing bowl.
  • STEP 6.Then add salt, cumin seeds, crushed black pepper, and sesame seeds.
  • STEP 7.Now add water gradually and knead a semi-stiff and smooth dough.
  • STEP 8.Cover and keep it aside for 15 minutes.
  • STEP 9.In another bowl mix rice flour and ghee. It should have free-flowing consistency. Keep it aside.
  • STEP 10.Now divide the dough into equal size balls. I got 3 equal size balls.
  • STEP 11.Roll the dough as thin as possible with a rolling pin. Keep it aside on a plate.
  • STEP 12.Same way roll all other dough balls and keep it aside.
  • STEP 13.Place one of the rolled doughs on a clean surface and apply the rice flour and ghee paste over it.
  • STEP 14.Place rolled dough over it. Again apply the paste.
  • STEP 15.Repeat the same process till the last rolled dough is placed.
  • STEP 16.Apply the paste over the last rolled dough.
  • STEP 17.Roll all the layers together tightly from one end to another and form a log. Roll the log and stretch it.
  • STEP 18.Cut the log into 1-inch pieces.
  • STEP 19.Take one of the cut pieces and flatten it gently with the help of the palm.
  • STEP 20.Roll it again and make medium size puri—no need to roll it too thin. The same way prepares the rest of the puri.
  • STEP 21.Heat oil on medium flame.
  • STEP 22.Fry the puri till it is lightly golden on both sides.
  • STEP 23.Once cooled, store it in an airtight container.  Stays good for 15 days.
  • STEP 24.Enjoy whenever, wherever u all want🥞😊
Nutrition
value
31
calories per serving
1 g Fat1 g Protein4 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    1g
  • Carbs
    4g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    4g
  • Protein
    1g
  • Fiber
    < 1g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    38mg
  • Iron
    < 1mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Esha Purswani