Farsi Puri is a traditional Diwali savoury snack recipe from Gujarati cuisine that is crispy and flaky.
This traditional Gujarati snack is made with 5 ingredients such as plain flour, semolina and basic spices.
It is the perfect and tasty teatime exclusive snack that melts-in-your-mouth with a hot cup of tea.
Crispy Gujarati Farsi Puri (Crispy and Flaky)
Farsi puri recipe – crispy flaky Gujarati snack recipe made with plain flour served during Diwali in almost all Indian homes.
It can be made any time of the year in small batches, served as an evening snack with Indian tea along with tikha gathiya, namak pare, sev , chakli/chakri (rice murukku) and Nan Khatai .
For Gujaratis, the festival of Diwali is incomplete without these crispy puris. In our house every year it appears on top of the Diwali snacks list !
They are a firm favourite of my mum, and my baby brother as much as I and my dad enjoy Kenyan Chevdo .
We make these batch of puris and store them in airtight container during Diwali season, and family members enjoy with hot tea in the evening or in the morning.
This perfect recipe yields farsi puri that are crispy on the outside, flaky and crumbly texture inside and melts in your mouth!
Farsi Puri or Gujarati Farsi Poori is also known as Rava Menda Puri.
The meaning of farsi puri is simple. In Gujarati language, Gujarati word Farsi means flaky and in Hindi paratdar or Khasta. Farsi puri gets the flaky texture due to addition of ghee (moiyan) in the recipe.
Gujarati Farsi puri come very close to Punjabi and Rajasthani Mathri recipe, and enjoyed during the season of Diwali, Holi, Karva Chauth and Teej.
The main ingredients of Faris Puri are plain flour, semolina (some people skip it), ghee and some basic spices such as black pepper and cumin seeds. You do not need gram flour to make this recipe.
A well done farsi puri should be crispy on the outside, flaky and crumbly inside and neither too soft or hard but just right. When you eat it should not crunch but just melts in your mouth.
My mum has been making these over the past 3 decades and I’ve made these farsi puris a number of times now and they turn out beautifully every time. Just the perfect snack!
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Plain flour – This recipe uses plain flour, also known as all purpose flour or Maida in Hindi language. It is important that you read the label on your bag of flour to be sure that it is plain flour and not self-raising flour. Self-flour contains raising agents, and we don’t want fluffy or raised puris.
Semolina – We’ll need semolina flour, known as sooji or suji to bring crispiness in the farsi puris. Semolina can be ‘course’ or ‘fine’ – you’ll need coarse for this recipe.
Ghee – I’m using homemade desi ghee. For melt-in-your-mouth texture and flaky farsi puri ghee is must in this recipe.
Flavours – As well as the texture and the unique flavours are so important for farsi puris that lingers after. Traditional farsi puri recipe requires black peppercorn and cumin seeds or caraway seeds.
Oil – To deep fry puris we need oil that is neutral in flavour. Avoid strong flavoured oil such as olive and mustard.
Seasoning – Salt and black pepper
Variation
You can skip semolina if you wish.
I prefer to make farsi puris using plain flour, however you can use wheat flour as a healthier alternative.
For crispy masala puris add usual spices such as turmeric, red chilli powder and sesame seeds.
Add fresh or dried methi (also known as kasoori methi) for methi puri recipe .
Add some filling for stuffed farsi puri like these Farsi Khama Puri .
Use any other dried herbs with a twist.
Traditional Gujarati farsi puri made without turmeric powder, but if you wish to do so, you can add it.
For vegan version, skip dairy ghee. Instead use vegan ghee, vegan butter or oil for moiyan.
Tips
Measure the ghee after melting for accurate measurements.
To get the perfect flaky and crispy texture, the ratio of the flours and ghee must get right therefore do not skimp on ghee.
Ensure you use melted ghee to make farsi puri.
The dough for the farsi puri should be quite stiff and hard. Whilst kneading the dough use little water at a time.
Don’t roll the puri too thin, it should be kept thick.
Must prick puris after rolled using a fork or knife to prevent puri from fluffing whilst deep frying. Also this step helps to puris cooked inside too.
Fry farsi puris on low heat and maintain the oil temperature throughout the cooking and don’t let them brown.
If puris are fried on a medium-high heat, they will get brown very quickly and will remain uncooked inside.
Gujarati style crispy farsi puri should not be in brown colour.
How to make Farsi Puri step photo
Full printable recipe in recipe card below.
This irresistible Diwali snack recipe comes together with just a few simple steps
Before you start preparing the recipe pound the black peppercorn and whole cumin seeds (no need roasting) using pestle and mortar. Don’t make fine powder, we need coarse.
First, knead the dough . In a big bowl or wide plate take dry ingredients like plain flour and semolina. Then add pounded black pepper, cumin seeds, salt and melted ghee.
Rub the ghee with flour mixture with your fingertips. As you mix the ingredients together, the flour will clump together in your fist.
Add enough water and bring the dough together to knead a very stiff dough or tight dough. (don’t knead too much).
Dough should be harder than regular puri dough. Cover the dough with a clean kitchen towel for 20-30 minutes.
Then, roll the puris , Divide dough into equal portions (size of lemon/lime). Keep the dough covered at all times to prevent drying out.
Make round balls, then roll it out on clean smooth surface or work top with a rolling pin into small puris 4-5 mm thickness.
Prick the puris with a fork, so they cook evenly from inside too and don’t fluff up whist frying.
And Deep Frying! Heat oil in a kadai on medium heat. Oil should not be VERY HOT. Carefully add a couple of rolled and pricked puris into hot oil.
Fry the puris on low-medium flame until very light brown both sides. Remove them using a slotted spoon, leave it on clean paper towel. As they cool, they’ll go crispier.
Storage
Like any dry Diwali snacks, these Gujarati farsi puri can be made in advance as they have a longer shelf life.
They stay fresh up to 15-20 days or long time at room temperature. Once, totally cooled and crispy, carefully arrange them in the air-tight container.
Do not store in the refrigerator. They are not suitable for freezing.
Serving
Gujarati Farsi puri is a great snack teatime snack that pair so good with masala tea , Karak Chai , Cardamom Tea or coffee.
In my family we enjoy them at breakfast, mid-morning or afternoon, basically any time of the day.
As well as tea and coffee, these puris are eaten with aathela marcha and sambharo.
My grandma in India used to add in making Bhel Puri . Once all the diwali snacks are are close to finishing by mixing poha chevdo , ratlami sev and chaat chutneys for evening snacks.
Make in small sizes and serve as an appetizer with raita, kachumber salad , chutneys and dips. These are perfect for sev puri or sukha puri.
More Diwali Snacks
Gujarati Shakkarpara
Dry Fruit Masala Kachori
Mixed Cereal Chevdo
Semolina (sooji) Gujiya
Choraphari
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 Puri Recipe (Gujarati Snack for Diwali)
Equipment
- 1 Big plate
- 1 Rolling Pin
- 1 Fork
- 1 kadai or pan
- 1 Slotted spoon jaro
Ingredients
- 3 cup plain flour maida
- 9 tablespoon semolina suji
- 12 tablespoon ghee melted
- 3 tablespoon black peppercorn crushed
- 2 tablespoon cumin seeds crushed
- salt to taste
- oil for deep frying
Instructions
- In a big plate or bowl take 3 cup plain flour , 9 tablespoon semolina , 3 tablespoon black peppercorn , 2 tablespoon cumin seeds and salt . 3 cup plain flour, 9 tablespoon semolina, 3 tablespoon black peppercorn, 2 tablespoon cumin seeds, salt
- Mix well.
- Add melted 12 tablespoon ghee then rub the ghee with flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs like. 12 tablespoon ghee
- The flour will clump together in your fist.
- Add little water at a time and knead the dough. The dough should be stiff and hard.
- Dough should be harder than normal chapati dough.
- Cover the plate/bowl with the clean kitchen towel or plate and let it rest for at least 20 minutes.
- Knead the dough for 1 minute once again to make smooth dough , when the rest time is over.
- Divide the dough in equal parts and roll into small balls.
- Take one dough ball, roll it out on clean smooth surface into small circles 4-5 mm thick.
- Prick the puris with fork or knife.
- Whilst rolling the puris, heat the 2-3 cup oil in a kadai on medium-low heat for deep frying. oil
- While oil is getting hot and ready, roll a few more puris and arrange them on the plate. Make sure you keep them in single layer .
- When oil is ready, it should be just hot. Slide 3-4 puris at a time. Do not overcrowd the kadai.
- If you add too many they will sink in the bottom and will take some time to float on top and may puris won’t cook properly.
- While frying, maintain the oil temperature , to do so you can lower or increase the flame of the stove as needed during the frying process.
- The whole frying process for one batch will take about 7-8 minutes.
- Fry the puris until very light brown both side .As they cool they’ll go more crispier.
- Remove them using a slotted spoon and keep them on paper towel lined plate.
- Repeat the frying process till all the puris are fried.
- Let completely cool and store them in airtight container and consume within 10-15 days – as if they’d be around that long!.
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.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 25th, 2012.
Farsi Puri Recipe (Gujarati Snack for Diwali)
Equipment
- 1 Big plate
- 1 Rolling Pin
- 1 Fork
- 1 kadai or pan
- 1 Slotted spoon jaro
Ingredients
- 3 cup plain flour maida
- 9 tablespoon semolina suji
- 12 tablespoon ghee melted
- 3 tablespoon black peppercorn crushed
- 2 tablespoon cumin seeds crushed
- salt to taste
- oil for deep frying
Instructions
- In a big plate or bowl take 3 cup plain flour , 9 tablespoon semolina , 3 tablespoon black peppercorn , 2 tablespoon cumin seeds and salt . 3 cup plain flour, 9 tablespoon semolina, 3 tablespoon black peppercorn, 2 tablespoon cumin seeds, salt
- Mix well.
- Add melted 12 tablespoon ghee then rub the ghee with flour mixture together using fingertips till the mixture becomes crumbly breadcrumbs like. 12 tablespoon ghee
- The flour will clump together in your fist.
- Add little water at a time and knead the dough. The dough should be stiff and hard.
- Dough should be harder than normal chapati dough.
- Cover the plate/bowl with the clean kitchen towel or plate and let it rest for at least 20 minutes.
- Knead the dough for 1 minute once again to make smooth dough , when the rest time is over.
- Divide the dough in equal parts and roll into small balls.
- Take one dough ball, roll it out on clean smooth surface into small circles 4-5 mm thick.
- Prick the puris with fork or knife.
- Whilst rolling the puris, heat the 2-3 cup oil in a kadai on medium-low heat for deep frying. oil
- While oil is getting hot and ready, roll a few more puris and arrange them on the plate. Make sure you keep them in single layer .
- When oil is ready, it should be just hot. Slide 3-4 puris at a time. Do not overcrowd the kadai.
- If you add too many they will sink in the bottom and will take some time to float on top and may puris won’t cook properly.
- While frying, maintain the oil temperature , to do so you can lower or increase the flame of the stove as needed during the frying process.
- The whole frying process for one batch will take about 7-8 minutes.
- Fry the puris until very light brown both side .As they cool they’ll go more crispier.
- Remove them using a slotted spoon and keep them on paper towel lined plate.
- Repeat the frying process till all the puris are fried.
- Let completely cool and store them in airtight container and consume within 10-15 days – as if they’d be around that long!.
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.
Nankhatai is a classic eggless Indian cookie recipe. These Indian buttery shortbread cookies are laced with cardamom and saffron. They have an irresistible rich, crumbly, melt in mouth texture.
If you love this nankhatai, you’ll love these Gulab Jamun Cookies and Barfi Biscuits !
About
Nankhatai is an eggless shortbread from the Indian subcontinent that has a melt in mouth texture. These cookies are hugely popular in India and Pakistan. The word Nankhatai breaks into two words here Nan Khatai, Nan translates to BREAD and Khatai is BISCUITS.
These rich buttery cookies are the perfect snack with a cuppa, lunch box, after-school snacks, coffee morning, afternoon tea, high tea or a lovely and thoughtful gift for your foodie friends or family.
Ingredients notes
Nankhatai can be made of a handful of ingredients and these should be easy to find.
Flours – Regular plain flour (aka all purpose flour or maida) chickpea flour (besan) and semolina (sooji or rawa). Do not use self-raising flour.
Sugar – Caster sugar or grind regular granulated sugar in a grinder at home.
Fat – Ghee is a must as Nankhatai is all about Indian flavours otherwise it will be a normal shortbread.
Spices – A good quality cardamom and saffron will make all the difference. Cardamom powder or lightly crushed, any will do.
Nuts – Pistachio and almonds slivers.
Variations
The original recipe tastes perfect as it is, but I love playing around with flavours!
Orange Almond Nankhatai – swapping semolina for almond flour and adding orange zest.
Chocolate Nankhatai – adding cocoa powder.
Air fryer Funfetti Nankhatai – add funfetti/sprinkles to the dough and bake in the air fryer.
For a change make Chai Spice Cookies (Nankhatai) by adding a pinch of Chai Masala Powder
Pro Tips
Use ghee and do not compromise on the quantity given in the recipe, after all, you want your nankhatai to be melting in your mouth. It should be buttery, rich and Indian flavoured. Prominent taste and flavours of ghee make nankhatai special.
Do not use butter, making ghee at home is so easy and quick and won’t require any skill what so ever. Butter won’t give those special flavours.
Always use semi-solid consistency ghee, which is slightly grainy. In warmer climates, the ghee stays melted in the container, to bring it to the semi-solid consistency leave the ghee in the refrigerator for 30 minutes or so.
Allow the oven to heat up to the right temperature before baking. It takes at least 10-12 minutes to preheat the oven.
Do not overbake , after 12-15 minutes of baking keep a very close eye on it.
Don’t over knead the dough.
The perfect texture, shape and flavour
Perfect Nankhatai should be light but with rich flavours, slightly crispy inside but delicate enough that it just crumbles and melts in your mouth.
For the sign of a perfectly baked Nankhatai, find three to four cracks over the surface, the texture should give you the impression that any moment the Nankhatai will crumble. The shape of the Nankhatai should be round and chubby and not be flattened.
Serving Suggestion
Serve with an authentic Indian Masala Chai or filter coffee. It is also delicious with Badam Milk .
Use as the biscuit base for this Nankhatai Shrikhand Cheesecake .
How to make Nankhatai
The best thing about this recipe is that there is no waiting game here, just measure all the ingredients, mix it, shape it, bake it and eat it. The dough of Nankhatai does not need any resting or chilling as this recipe uses baking powder.
In a big mixing bowl, cream the ghee and caster sugar until creamy and fluffy.
Add sieved flours, cardamom powder and saffron threads. Combine everything, do not over mix.
Preheat the oven and line the baking tray.
Equally, divide the dough into small balls (roughly between 25 to 30 grams each) avoid using a fork or too much pressure as we want Nankhatai to be round and chubby.
Arrange them on the cold lined baking tray.
Bake in the preheated oven for 7-8 minutes, then sprinkle nuts slivers and again bake for maximum 8-10 minutes.
As soon as you see edges becoming darker, remove the tray and let it sit for a while.
Do not attempt to lift the cookies at this stage they will just crumble.
Once totally cool, lift gently and store in an airtight container.
Can I make vegan Nankhatai?
Yes, you can but the taste will differ. Swap ghee with vegetable ghee, coconut oil or any other vegan butter.
How do I make Gluten free Nankhatai?
Use gluten-free plain flour instead of regular plain flour and replace semolina with gluten-free oats powder or cornmeal.
How long can Nankhatai last?
You can store these Nankhati in an airtight container at room temperature for about 2 weeks.
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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Nankhatai
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Baking tray
- 1 Parchment paper
- 1 oven
- 1 Air fryer
Ingredients
- 500 gram Plain flour All purpose flour/Maida
- 50 gram Chickpea flour Besan
- 70 gram Semolina Sooji
- 220 gram Sugar castor
- ½ teaspoon Baking powder
- 350 gram Ghee room temperature
- 12-15 strands Saffron
- ½ teaspoon Cardamom powder
- 2 tablespoon Pistachio Slivers
- 1 tablespoon rose petals (optional)
Instructions
- Pre-heat the oven to gas mark 4-5 or 350-375F.
- In a big bowl beat the ghee and sugar until fluffy.
- Now add flours, semolina, baking powder and spices. (except Nuts).
- Bind into a dough and make small balls and flatten very slightly.
- Place on a greased lined baking tray.
- Leave enough space between them.
- Bake in a pre-heated oven about 7-8 minutes.
- Take the cookies out and place almonds and pistachio in the centre, return to the oven and bake further 7-8 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool on a wire rack.
Air Fryer Nankhatai
- Preheat the air fryer at 180C for 4 minutes.
- Place nankhatai balls on a baking tray.
- Bake at 180C for 8 minutes.
- Remove the basket from the air fryer and allow the cookies to rest in the basket for 4-5 minutes before removing. Let it completely cool at room temperature.
Video
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.
