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Baked Farsi Puri/ Mathri is a healthy way to enjoy the famous Indian fried Snack. Spicy, crispy and a gult free snack.
5 from 12 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course edible gift, Snack
Cuisine Gujarati


  • 2 cups wheat flour atta
  • ¼ cup semolina
  • ¼ tsp ajwain
  • ½ tsp cumin seeds
  • 3 tbsp oil
  • ¾ -1 tsp salt
  • 1 tbsp sesame seeds
  • 1 tsp ginger paste
  • 1 tsp green chilli paste optional
  • ¼ tsp turmeric powder
  • ½ - ⅔ cup water
  • 1 pinch soda bicarbonate/ baking soda
  • 1-2 tsp kasuri methi optional
  • extra oil for brushing the baking trays


  • Mix flour and semolina in a mixing bowl.
  • Add salt, cumin, sesame seeds, ajwain, green chilli, ginger pastes, kasuri methi, turmeric powder and soda bicarbonate. Mix well.
  • Add oil and rub into the flour.
  • Add water and form a dough which is not hard or too soft.
  • Cover the dough with a damp cloth or a lid and allow it to rest for 10 -15 mins.
  • Preheat the oven to 180°C.
  • Divide the dough into 40 -45 parts. Roll them into balls.
  • Roll out each ball into a small circle which is about 2 inches in diameter or thin. Thick ones will not become crispy.
  • Place on the prepared baking tray. Make small cuts over the rolled out circle with a knife or prick with a fork.
  • Repeat with the remaining dough.
  • Bake for 12 minutes. Take the tray out and flip the farsi puri over.
  • Bake further for another 3-4 minutes or till the farsi puri appears light golden brown in colour.
  • Take the puris out of the oven. Allow them to cool on a wire rack.
  • Store in an airtight contianer or jar.


  • Adjust spices according to your taste
  • Make plain ones by adding only ajwain, pepper powder and cumin seeds.
  • Make sure to roll the puris out thin. Thick ones will not bake to crispiness.
  • I tried rolling out one big circle and cutting the puris out with a cutter to save time. However, I found that the puris didn't have equal thickness. This made baking them a bit more difficult. 
Keyword farsi puri