Xtra Flaky Farsi Puri
Recipe: Xtra Flaky Farsi Puri
Xtra Flaky Farsi Puri is a more flakier version of the traditional farsi puri recipe. Layers are created to give it that flaky texture and it tastes so good. These Puris are normally enjoyed with some spicy masala tea. I remember my mum would often make this kind of farsi puri, as my dad loved it. We would be given flaky puri in our break box.
Memories
We are nearly coming to the end of the Mega BM, today is Day 24 and brings with it the most difficult letter X. It is so difficult to find dishes that begin with X. When I was thinking of Indian Cuisine and Indian flatbreads, Xacuti comes to mind which is a fiery Goan spice blend. I thought of making the spice blend and instead of using it in a curry which it usually is used for, I wanted to add it to the dough to make fiery masaledar parathas.
Remembering My Mum
Then what made me change my mind? My mum.. bless her soul. When I was looking at the dates when I would be posting the flatbreads, a flatbread beginning with letter X fell on 28th September, my mum’s birthday. As some of you may know my mum made few traditional dishes but made them well. I’ve posted most of the dishes that she made and we loved them except for her famous flaky farsi puri. So here’s to my dearest mum, her famous xtra flaky crispy farsi puri. Remembering you on your special day. Hope you are happy and at peace where ever you are.
Enjoy Them As Travel Food
Whenever we would travel to Mombasa by road my mum would make these puris. We’d stop at the petrol station, use the washrooms, fill petrol and at the same time open our hampers and enjoy the food packed by my mum and other families who would travel with us. Usually my dad’s friends and their families and us, would all travel together to Mombasa for our annual holiday. Back then we didn’t take numerous holidays in a year, it was only one and that too on Christmas Day. My dad would close the shop in the evening and we’d travel at night. Since we would be so many, my mum would prepare the puris a week ahead. I would help her to smear the paste on the rolled dough, she would roll it up tightly and then I would help her to cut them into pieces and press them gently. Later on the duty progressed to helping her to roll them into small puris.
Sharing This Recipe With Mega Blogging Marathon
For this Mega Marathon, which lasts a month with a break only on Sundays, I opted to for the theme A-Z Indian Flatbreads that are not made using a batter. So far it has gone well and I have discovered so many different Indian Flatbreads from all over India. Mega Blogging Marathon is a group of bloggers who get together to post a dish for 26 days according to the chosen theme.
As a school teacher I would not allow the word extra to be spelt with X in the beginning as that is wrong.However, desperate times call for desperate measures and had no choice but to use it as Xtra and no Extra.
You May Want To Check Out These Flatbreads
Ingredients Required For Xtra Flaky Farsi Puri
Plain Flour
All purpose flour, maida. You don’t the same degree of flakiness with wheat flour. Will need a bit extra for dusting when you roll out the dough.
Cumin Seeds
Jeera, jiru, required for the dough.
Coarse Pepper Powder
Add according to your taste. It is best to crush the peppercorns in a mortar with a pestle. However, you can give short bursts in you food processor also to make the coarse pepper powder.
Salt
To add to the main dough. Add according to your taste. I find ½ tsp for the below mentioned quantity is perfect. However, do taste the flour after adding the salt. Some salts tend to be more salty than others.
Oil
Need to add some to the dough and also for deep frying.
Rice Flour
Required to prepare the paste that we will make to apply to the rolled out dough. It is the paste that helps to create those beautiful flaky layers.
Corn Flour
Cornstarch, the fine powdery kind. Required for the paste.
Ghee
Heat the ghee gently till it melts. Required to make the paste.
XTRA FLAKY FARSI PURI |VERKI PURI RECIPE
Ingredients
FOR THE DOUGH:
- 1 cup all purpose flour
- 1 tsp coarse pepper powder
- ½ tsp cumin seeds
- ½ tsp salt
- 1 tbsp oil
- ⅓ - ½ cup water
FOR THE PASTE
- 2 tbsp rice flour
- ½ tbsp cornflour cornstarch
- 2 tbsp melted ghee
- EXTRA
- oil for deep frying
- extra flour for rolling
Instructions
- Mix the rice flour, cornflour and ghee and make a paste. Leave it on the side.
- To make the dough mix the flour, coarse pepper powder, cumin seeds and salt.
- Add oil and rub it into the flour.
- Add water and make a dough that is not soft and not too hard. Knead the dough for a few minutes.
- Cover the dough with a damp tea towel or a cotton cloth and let it rest for 30 minutes.
- Divide the dough into 4 parts. Roll each part into a ball and flatten it between the palms.
- Using a little bit of flour (not too much), roll each dough part into thin circles of about 8 inches in diameter.
- Place one rolled dough or roti on the worktop or rolling board.
- Smear the paste over it, including the edges using a pastry brush.
- Place the second rolled dough or roti on it.
- Smear the paste over it.
- Place the third rolled dough or roti on top of it.
- Smear the paste over it.
- Place the last roti or rolled dough over it.
- Smear it with the paste.
- Roll tightly the stacked circles or rotis like a Swiss roll.
- Cut into 10 equal parts.
- Take one part of the 10 pieces and place on the rolling board with the cut part facing up. Press it down gently.
- Roll into a 3 inch diameter flatbread. Repeat with the remaining pieces and keep them on the side till the oil becomes hot.
- Heat the oil for frying in a wok or karai over medium heat.
- Drop a tiny piece of dough in the oil. If it sizzles and comes up immediately then the oil is ready.
- Drop the 3-4 rolled puris at a time into the hot oil over low to medium heat and fry till it becomes crispy, the layers open up and it turns light pink in colour.
- Take it out of the oil using a slotted spoon and keep in a colander for the extra oil to drain out.
- When it becomes cool, layer the air tight container with a kitchen towel and store the farsi puris in it till required.
Notes
Its best to tuck the end part under the puri so it does not open up on rolling and frying.
Can replace the ghee with melted butter or oil.
Can add carom seeds (ajwain, ajmo) instead of cumin seeds.
Pin For Later
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
Check out what other Blogging Marathoners have made:
31 Comments
Sowmya:)
September 29, 2018 at 10:00 pm
Those are definitely extra flaky…must be so fabulous to taste. And the pictures make them look so tempting!! Fabulous pick
mayurisjikoni
October 3, 2018 at 8:28 pm
Thanks Sowmya..they definitely are very flaky but not too friendly on the waist 😉
Priya Suresh
September 30, 2018 at 12:32 pm
Wow, how flaky those farsi puris looks. Am just drooling here, look at those flakiness, cant resist to them. You have done a beautiful job for X. Loving it to the core yaar.
mayurisjikoni
October 3, 2018 at 8:25 pm
Thank you so much Priya.
harini
October 2, 2018 at 4:29 pm
OMG! What a way to pay tribute to your mom. These look simply out of the world. I would love to have them with tea as well.
mayurisjikoni
October 3, 2018 at 8:19 pm
Thank you so much.. just a coincidence that letter X came on her birthday.
Simply Tadka
October 5, 2018 at 2:54 pm
Omg love the flaky and so crisp… this puri looks so fantastic…
mayurisjikoni
October 5, 2018 at 3:36 pm
Thank you Preeti.
Srivalli Jetti
October 7, 2018 at 8:17 pm
These are so tempting and would surely fit the bill as snacks..very nicely done and lovely reading about your Mom, what a lovely way to remember her.
mayurisjikoni
October 8, 2018 at 8:29 pm
Thank you so much Srivalli, the right recipe on the right day.
gayathriraani
October 10, 2018 at 7:28 am
These are so gorgeous flaky pooris Mayuri. A wonderful way to remember mom. With tea, these must be absolutely yum.
mayurisjikoni
October 10, 2018 at 9:33 pm
Thank you so much Gayathri.
Padmajha PJ
October 16, 2018 at 4:52 pm
The pictures speak volumes on how crisp the puri is! Wow! My kids will definately love to have this in their snack box and lunch box!What a nice way to remember mom!
mayurisjikoni
October 16, 2018 at 4:53 pm
Thank you so much Paddmajha.
Renu Agrawal Dongre
October 17, 2018 at 9:00 pm
A wonderful tribute to your mom. This flaky Farsi Puri is making me drool. The pics are so so tempting and flaky too. Awesome share
mayurisjikoni
October 18, 2018 at 7:45 pm
Thank you so much Renu.
code2cook
October 23, 2018 at 2:46 am
wow Mayuri di you have nailed this recipe perfectly. so flaky, each layer is visible. Looks so tempting and inviting to try out. You should have added few clicks for the process. Bookmarking it. really have not seen such puris.
mayurisjikoni
October 23, 2018 at 9:10 pm
Thank you Bhawana, I find that sometimes cooking and clicking too difficult especially when its cloudy as then I don’t get natural light in the kitchen.
Sandhya Ramakrishnan
October 23, 2018 at 5:13 am
What a wonderful tribute to your mother. Those farsi puris are xtra special and xtra flaky. Just by seeing the pictures, I can feel how light and flaky they are.
mayurisjikoni
October 23, 2018 at 8:50 pm
Thanks Sandhya and yes they are light and flaky. Didn’t last beyond 2 days in my house.
Annapurnaz
November 29, 2018 at 5:08 pm
I have no words to explain how much I liked it. How can someone make it so perfectly, each layer visible separately. I’m just in awe with this.
Narmadha
November 1, 2023 at 12:04 am
Wonderful travel memories. These farsi puri looks so flaky and too tempting. This has been on my to do list for long time. Now I have your recipe to try it out.
mayurisjikoni
November 3, 2023 at 5:43 pm
Thank you so much Narmadha. Please let me know how it turns out for you when you make them.
Archana
November 2, 2023 at 4:23 am
Wow! Love these flaky farso puris you are really tempting me to start making them today. We make these flaky puris called chirotti but do not add pepper or cumin to the dough. After frying, they are sprinkled with powdered sugar. I thisnk these flaky farsi pooris will be wonderful to add to my Diwali Platter.
mayurisjikoni
November 3, 2023 at 5:42 pm
Thanks Archana, we sometimes make chirotti for Diwali and add cardamom powder to the dough. These savoury ones are very tasty.
Jayashree.T.Rao
November 2, 2023 at 1:22 pm
Beautiful, flaky farsi puris. I have not tried making these, would love to make them soon. They look crisp and the layers are so evident. Nice tribute to your mom.
mayurisjikoni
November 3, 2023 at 5:40 pm
Thank you so much Jayashree. Let me know how the flaky puris turn out for you.
Kalyani
November 2, 2023 at 6:57 pm
Xtra special indeed 🙂 The puris along with the memories of savouring ur mom’s dish is something that’s to be cherished. Bookmarking this recipe to try to see if these can be baked instead 🙂
mayurisjikoni
November 3, 2023 at 5:39 pm
Thank you so much Kalyani. The baked ones turn out a little hardish. But if yours turn out good please do let me know.
Priya Vj
November 10, 2023 at 1:06 am
Delicious and crispy farsi puris … I remember enjoying these crunchy farsan during Diwali . I am definitely going to make it .
mayurisjikoni
November 14, 2023 at 10:47 pm
Thanks Priya. Enjoy when you make these flaky farsi puris.