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.