Crisp, flaky Farsi Puri meets the savoury flavours of Khaman! That’s exactly what this Farsi Khaman Puri is - a fusion of two incredible Gujarati classics.
Festive and flavourful!
Note – This recipe has been updated from the archives – first published October 2016. I’ve added new images and helpful content, with recipe changes (highlighted below).
Traditionally, farsi puri is a much-loved Gujarati snack often made during Diwali. There’s also methi farsi puri, where fresh or dried fenugreek leaves are added to the dough for extra flavour and aroma.
Recipe Details
My Mum first created this idea a few years ago, when she filled Farsi puri with a soft khaman-style mixture. It was delicious but quite elaborate. So we decided to simplify it. Instead of stuffing, we add all those signature khaman ingredients (and even the tempering flavours) straight into the dough. The result? The same irresistible taste, with much less of the effort.
Each puri is perfectly flaky and melt in the mouth. The flavour is off the charts - full of spiciness and tanginess.
Farsi khaman puri would make a wonderful Diwali snack, especially alongside a cup of masala chai. They stay crisp for days, so they’re ideal for gifting or festive platters too.
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📖 Recipe
Farsi Khaman Puri
Ingredients
- 2 cup plain flour + 2 tablespoon
- ¼ cup gram flour
- 2 tablespoon semolina
- 4 tablespoon ghee +3 tablespoon
- 2 tablespoon sesame seeds
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon finely chopped ginger and green chillies
- salt to taste
- oil to deep fry
- red chilli powder to sprinkle optional
Instructions
- In a big bowl, mix together all the flours.
- Add ghee, salt, sugar, lemon juice, turmeric powder, ginger, chillies, cumin seeds and sesame seeds.
- Combine everything and knead a semi-stiff dough using a little water.
- Rest the dough for 8-10 minutes.
- Meanwhile in a small bowl mix 2 tablespoon flour and 3 tablespoon ghee and set aside. This mixture called saate or saato.
- 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 saate mixture thinly, then fold in half, again apply little saate mixture and fold into a triangle. Pinch both corners to seal.
- 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.
- Sprinkle over a little red chilli powder if using.
- Let it cool completely before storing in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The idea of folding all those classic khaman flavours directly into the dough rather than stuffing each puri is such a brilliant shortcut, and you still get every bit of that spicy, tangy taste in every single bite.
Ritika Manish says
Hi,
The coconut used in the recipe is fresh coconut?
jcookingodyssey says
No, we have used desiccated (dry) coconut.
Ritika Manish says
Thanks for the prompt reply
jcookingodyssey says
You're welcome! Please do share your feedback with us if you re-create this recipe.
Sasmita says
Such an absolutely favorite munchies during festivals ! Beautiful styling as always 🙂
Unknown says
I cannot stop drooling here Jagruti...I love the extra cruch these Farsi Khaman Puris have because They are folded.
Priya Satheesh says
OMG ! Can't take my eyes off and in-fact I forgot to scroll the page ;)Absolutely gorgeous and tempting !