Navratri Special

Farsi Puri

Recipe For Snacking

Farsi puri recipe belongs to the big family of Gujarati snacks and snacking culture, where these small, flat, savoury crackers are made to be eaten plain, dunked in tea, or crushed over chaats like bhel puri and sev puri rather than filled or topped with anything, like the case of the papdi chaat. This cracker is the main character, not the supporting act, so its entire appeal rests on getting the dough right as well as the frying. The dough of this Navratri special farsi puri recipe is a simple mix of flour, fine rava for extra crunch, crushed black pepper, cumin, ajwain, salt and a generous two tablespoons of ghee, rubbed into the dry ingredients before any water goes in. That ghee does a lot of work aside from the flavour. It coats the flour particles and shortens the gluten strands, which is part of what gives farsi puri its characteristically brittle, almost flaky bite rather than the softer chew of a regular puri.