Farsi Khaman Puri / Poori - Deep Fried Spicy Crackers

Farsi Khaman Puri, another creation of mine, flavourful and delicious!  Inspired by my favourite Diwali snacks such Farsi Puri , Methi Farsi Puri and Khaman Dhokla. My take on these lip-smacking crisp Farsi Khaman Puri made with Plain flour, Gram flour and spices.

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Diwali seems to close, I am sure many of you are grossly underprepared to keep up to an expectation of the celebrations and just hit the panic button. But with time management, by involving family members to share your tasks, we can make up for the lost time and can have great festival celebrations. I always make a list of errands and try to stick to my plan.

I finish Diwali cleaning well before even Navratri Celebration starts, and maintain cleanliness in the house. I plan our Diwali menu beforehand and buy all the necessary items in advance and make my job lot easier on the event day, and start preparing snacks for Diwali 3-4 days ago. So far I am on schedule, I have already prepared Suwari, and this morning I prepared Farsi Khaman Puri, in next couple of days I have planned to prepare one or two sweets, stay tuned :)

Farsi Khaman Puri, is easy to prepare, make sure you fry them on a very low heat. These puri's can be savoured at tea time with hot beverages or at anytime as snacks, surely it will be enjoyed by young and old.

Notes:-
These puris will not stay fresh for a long time like normal farsi Puri would be as it contains fresh ingredients such as coriander, chillies and ginger.
Make sure to fry these on low heat, so it cooks inside properly.

MORE SAVOURY DIWALI RECIPES

1. RATLAMI SEV

2. KENYAN STYLE CHEVDO

3. FRIED POHA CHEVDO 

farsi puri, diwali recipe, diwali snacks, tea time snacks, Gujarati nasto

Snacks, Farsan

Gujarati

Yield: 20-22Author: Jagruti Dhanecha

Farsi Khaman Puri/Poori

Delicious and crisp Farsi Khaman Puri made with Plain flour, Gram flour and spices.

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins

ingredients

• 250 g plain flour
• 150 g gram flour
• 2 tbsp. semolina 
• 5-6 tbsp. ghee ( Vegan use oil )
• Salt to taste
• 2 tbsp. sesame seeds
• 1 tsp. cumin seeds
• 1 tsp. turmeric powder
• 1 tsp. sugar
• 1 tbsp. lemon juice
• 4 tbsp. desiccated coconut
• 3-4 tbsp. finely chopped fresh coriander
• 1 tbsp. finely chopped ginger and green chillies
• Oil for deep fry
• Red chilli powder to sprinkle ( optional ) 

instructions

In grinder place, coconut and ginger-chillies, grind till you get smooth powder.
Add one tsp. oil and mix well. Leave it aside.
In a big bowl place all the flours, add ghee and rub together with your fingers.
Add salt, sugar, lemon juice, turmeric powder and finely chopped coriander.
Now heat just one tsp. oil and add cumin and sesame seeds, once it crackle pour oil on top of the flour mixture.
Combine everything and knead a semi-stiff dough using little water.
Resat the dough for 8-10 minutes.
Once again knead the dough and divide the dough into equal portions.
Make round balls and roll out in a thin small circle, just like puri.
Spread a tiny amount of coconut mixture thinly. then fold in half and fold into a triangle.
Repeat the same procedure with the remaining dough.
Heat oil in a kadai, gently slip 4-5 triangles into hot oil and turn the heat on low.
Gently fry on a low heat until crispy and golden brown.
Let it cool completely, puris will become crispier upon cooling.
Sprinkle little red chilli powder if using.
Serve with Masala Chai.
Enjoy !

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