Crisp, flaky Farsi Puri meets the savoury flavours of Khaman! That’s exactly what this Farsi Khaman Puri is – a fusion of two incredible Gujarati classics.
Festive and flavourful!
Note – This recipe has been updated from the archives – first published October 2016. I’ve added new images and helpful content, with recipe changes (highlighted below).
Traditionally, farsi puri is a much-loved Gujarati snack often made during Diwali. There’s also methi farsi puri , where fresh or dried fenugreek leaves are added to the dough for extra flavour and aroma.
Recipe Details
My Mum first created this idea a few years ago, when she filled Farsi puri with a soft khaman-style mixture. It was delicious but quite elaborate. So we decided to simplify it. Instead of stuffing, we add all those signature khaman ingredients (and even the tempering flavours) straight into the dough. The result? The same irresistible taste, with much less of the effort.
Each puri is perfectly flaky and melt in the mouth. The flavour is off the charts – full of spiciness and tanginess.
Farsi khaman puri would make a wonderful Diwali snack , especially alongside a cup of masala chai . They stay crisp for days, so they’re ideal for gifting or festive platters too.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Farsi Khaman Puri
Ingredients
- 2 cup plain flour + 2 tablespoon
- ¼ cup gram flour
- 2 tablespoon semolina
- 4 tablespoon ghee +3 tablespoon
- 2 tablespoon sesame seeds
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon finely chopped ginger and green chillies
- salt to taste
- oil to deep fry
- red chilli powder to sprinkle optional
Instructions
- In a big bowl, mix together all the flours.
- Add ghee, salt, sugar, lemon juice, turmeric powder, ginger, chillies, cumin seeds and sesame seeds.
- Combine everything and knead a semi-stiff dough using a little water.
- Rest the dough for 8-10 minutes.
- Meanwhile in a small bowl mix 2 tablespoon flour and 3 tablespoon ghee and set aside. This mixture called saate or saato.
- Once again knead the dough and divide the dough into equal portions.
- Make round balls and roll out in a thin small circle, just like puri.
- Spread a tiny amount of saate mixture thinly, then fold in half, again apply little saate mixture and fold into a triangle. Pinch both corners to seal.
- Repeat the same procedure with the remaining dough.
- Heat oil in a kadai, gently slip 4-5 triangles into hot oil and turn the heat on low.
- Gently fry on a low heat until crispy and golden brown.
- Sprinkle over a little red chilli powder if using.
- Let it cool completely before storing in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Farsi Khaman Puri
Ingredients
- 2 cup plain flour + 2 tablespoon
- ¼ cup gram flour
- 2 tablespoon semolina
- 4 tablespoon ghee +3 tablespoon
- 2 tablespoon sesame seeds
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon finely chopped ginger and green chillies
- salt to taste
- oil to deep fry
- red chilli powder to sprinkle optional
Instructions
- In a big bowl, mix together all the flours.
- Add ghee, salt, sugar, lemon juice, turmeric powder, ginger, chillies, cumin seeds and sesame seeds.
- Combine everything and knead a semi-stiff dough using a little water.
- Rest the dough for 8-10 minutes.
- Meanwhile in a small bowl mix 2 tablespoon flour and 3 tablespoon ghee and set aside. This mixture called saate or saato.
- Once again knead the dough and divide the dough into equal portions.
- Make round balls and roll out in a thin small circle, just like puri.
- Spread a tiny amount of saate mixture thinly, then fold in half, again apply little saate mixture and fold into a triangle. Pinch both corners to seal.
- Repeat the same procedure with the remaining dough.
- Heat oil in a kadai, gently slip 4-5 triangles into hot oil and turn the heat on low.
- Gently fry on a low heat until crispy and golden brown.
- Sprinkle over a little red chilli powder if using.
- Let it cool completely before storing in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You’ll love these ultra buttery saffron milk & nut cookie sticks. The cookie base is flavoured with creamy saffron milk , almonds and pistachios for that extra luxurious touch.
Go ahead, make an extra batch!
Festivities in our house usually mean one thing – food! And not just any food, but beautiful Indian sweets and usually lots of eggless baking .
I wanted to make a cookie recipe that reflected all the incredible flavours of Diwali and other festivities. The saffron is steeped in milk before adding to the dough to give the cookies a gorgeous golden hue. For the nuts, I went with pistachio and almond because it’s such a divine combination!
These are as pretty as they are delicious! Crisp on the edges but chewy within. They’re a bit like my gulab jamun cookies .
Drool.
To complete these, pair with a warming mug of cardamom chai or wrap up cutely for gifting.
Ingredients Notes & Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
All purpose flour – I use normal plain flour, I just sieve it before adding to make sure there are no lumps
Milk powder – a little milk powder adds richness and creaminess without needing to add extra liquid.
Caster sugar – aka powdered sugar which is creamed with the . Fine sugar helps the shortbread stay delicate and makes it easier to cream. Creaming the ghee and sugar well helps them stay light as these don’t have baking powder added. To make caster sugar at home, I usually just grind down regular granulated sugar in a food processor until its fine.
Nuts – I use a mix of slivered almonds and pistachios. They’re added into the dough and also on top of the biscuits.
Ghee – it’s ghee that gives the delicate, melt in your mouth texture. I make homemade ghee with butter .
Milk – I use whole milk or full fat milk.
Saffron – the saffron threads are steeped in the milk to make it golden and fragranced.
Cardamom – complements the saffron and nuts, I add a little cardamom powder .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Saffron Milk Cookie Sticks
Equipment
- 1 Baking tray
Ingredients
- 160 gram plain flour
- 80 gram ghee
- 50 gram caster sugar
- 40 gram milk powder
- 40 millilitres milk
- 30 gram almonds and pistachios chopped
- pinch saffron
- pinch cardamom powder
Instructions
- Steep saffron in the milk and set aside.
- In a mixing bowl, cream together the ghee and sugar until pale, light and fluffy.
- Sift in the plain flour, add milk powder, half the nuts, cardamom powder. Add the saffron milk and form a dough.
- Roll out the dough until 1 cm thick and place in the fridge to chill for 30 minutes.
- Sprinkle over the remaining nuts and cut into sticks.
- Bake in the oven at 180℃ / 350℉ for 12 minutes or until golden brown at the edges.
- Allow to cool before storing.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
