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# Farsi Puri Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 40 puri |
## Ingredients
* 2 cup wheat flour / atta
* ¼ cup rava / semolina / suji *(fine)*
* 1 tsp pepper *(crushed)*
* ½ tsp cumin / jeera
* ¼ tsp ajwain / carom seeds
* ½ tsp salt
* 2 tbsp ghee / clarified butter
* water to knead
* oil for frying
## Instructions
1. firstly take 2 cup wheat flour. you can also use maida for more flaky farsi puri.
2. also add ¼ cup rava, 1 tsp pepper, ½ tsp cumin, ¼ tsp ajwain,½ tsp salt and 2 tbsp ghee.
3. crumble and mix well making sure all the spices are mixed well.
4. further, add ½ cup water.
5. knead a tight dough as of poori.
6. now divide the dough into half.
7. dust wheat flour and roll slightly thick as of poori.
8. prick the puri with a fork to prevent from puffing up.
9. using a cookie cutter/glass to cut small round puri.
10. fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
11. fry on low flame till the farsi puri floats. this takes approx 1-2 minutes.
12. now continue to fry on medium flame till they turn crispy and golden in colour.
13. drain off the farsi puri over kitchen paper to absorb excess oil.
14. finally, serve farsi puri with evening chai or store in airtight container for a month.
## Step-by-step
firstly take 2 cup wheat flour. you can also use maida for more flaky farsi puri.
also add ¼ cup rava, 1 tsp pepper, ½ tsp cumin, ¼ tsp ajwain,½ tsp salt and 2 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe).
crumble and mix well making sure all the spices are mixed well.
further, add ½ cup water.
knead the dough well, adding water as required.
knead a tight dough as of [poori](https://hebbarskitchen.com/poori-recipe-make-puffy-poori-milk-poori/).
now divide the dough into half.
dust wheat flour and roll slightly thick as of [poori](https://hebbarskitchen.com/poori-recipe-make-puffy-poori-milk-poori/).
prick the puri with a fork to prevent from puffing up.
using a cookie cutter/glass to cut small round puri.
fry the poori in medium hot oil. alternatively, bake in preheated oven at 180-degree celsius for 15 minutes.
fry on low flame till the farsi puri floats. this takes approx 1-2 minutes.
now continue to fry on medium flame till they turn crispy and golden in colour.
drain off the farsi puri over kitchen paper to absorb excess oil.
finally, serve **farsi puri** with evening [chai](/recipes/cutting-chai-recipe-mumbai-cutting-tea) or store in airtight container for a month.
## Video
## Notes
* firstly, adding [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) to flour gives a nice flavour to farsi puri and also makes crispy.
* additionally, fry on low to medium flame for crunchy and flaky layers.
* also, add methi leaves to the dough to prepare [methi puri recipe](/recipes/methi-puri-recipe-methi-ki-puri-poori).
* finally, **farsi** **puri recipe** is traditionally prepared with maida and not wheat flour.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gujarati-farsi-puri-recipe/](https://hebbarskitchen.com/gujarati-farsi-puri-recipe/)
