Farsi Puri is a crispy yet melt in mouth deep-fried Indian bread. It is the Gujarati version of North-India's Mathri. This flaky puri gets its name 'Farsi' from a Gujarati word meaning crispy. This Diwali must-have is generally made from all-purpose flour/maida and various spices. We generally prepare it as part of Diwali snacks, and it is served on New Year day to guests with tea.
This year I made a little guilt-free version of this popular Gujarati snack, by baking them instead of frying. The result was puris that tasted just as good as the fried ones, less the calories! I made a huge lot of bite-sized puris to enjoy with tea during as well as post Diwali. Here is how:
All-purpose flour/maida 3 cups
Wheat flour 1 cup
Clarified butter/ghee 1/4 cup
Oil 1/4 cup
Sesame seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Carom seeds 1 tsp
Salt 1 tsp
Cooking spray/ oil to line cookie sheet
Mix the flours with all the other dry ingredients in a large mixing bowl. Add the ghee and oil and make a crumbly dough mixture. Add water as required and make a hard dough. Make sure the dough is harder than regular roti dough. Knead the dough well and make it smooth. Cover the dough and let it rest for 20-30 minutes.
Preheat oven to 350 F/ 200 C. Knead the dough again and make a few large balls. Roll it out into a disc of about 1/4 cm thickness. Using a cookie cutter make small rounds. Line the cookie tray with Cooking spray or Oil and lay the puris on it. Bake for 8-10 minutes and turn them over. Bake for another 5-6 minutes till the top is golden brown.
Remove the puris once done and let them cool on a cooling rack. Store in air-tight container and enjoy with a cup of Masala Chai or with sweet sour pickle.