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 very low heat. These puris can be savoured at tea time with hot beverages or at any time 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
Farsi Khaman Puri/Poori
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
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 Cardamom Chai.
Enjoy !
Ritika Manish
Tuesday 19th of May 2020
Hi,The coconut used in the recipe is fresh coconut?
jcookingodyssey
Tuesday 19th of May 2020
You're welcome! Please do share your feedback with us if you re-create this recipe.
Ritika Manish
Tuesday 19th of May 2020
Thanks for the prompt reply
jcookingodyssey
Tuesday 19th of May 2020
No, we have used desiccated (dry) coconut.
Sasmita
Thursday 1st of November 2018
Such an absolutely favorite munchies during festivals ! Beautiful styling as always :)
Unknown
Wednesday 18th of April 2018
I cannot stop drooling here Jagruti...I love the extra cruch these Farsi Khaman Puris have because They are folded.
Priya Satheesh
Tuesday 20th of February 2018
OMG ! Can't take my eyes off and in-fact I forgot to scroll the page ;)Absolutely gorgeous and tempting !
Megs
Sunday 8th of October 2017
The recipe sounds delish.. plan to make this diwali :) just a few doubts - how many puris did this recipe turn out for? Also don't the folded triangles open while frying? Did you flatten them further after the triangles?
jcookingodyssey
Sunday 8th of October 2017
Thank you Megs for your comment. I would say about 20-22, depends how big you make :) Just lightly press the triangle and press the edges as well. When you spread the filling make sure you spreed it evenly as well and there should no problem. Hope this helps :)