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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Megs says
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 says
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 🙂
Megs says
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?
Anonymous says
Wow fantastic photography... loved it... soon me trying this . Superb
Unknown says
With so many mithai at time Diwali celebration, this puri is a welcome break 😀
Looks super crispy and delicious.
Mayuri Patel says
puris look so different, love the way you'e folded them. I usually just make them round and add all the masalas except for coconut in the dough. These puris look festive.
jayashree says
These look delicious, I prefer savoury snacks to sweets, on my to do list now.
cookingwithsapana says
Omg they are so addictive. Looks just perfect snack for Diwali. Love the rustic setup and the pictures.
Anonymous says
looks good,. want to try!!!!!!!!!!!!just wanted to know can this be stored for future use and if yes for how long can it be stored i.e. days
Ginny McMeans says
Homemade crackers are the best and these spicy ones sounds delicious! I could use those in so many ways.
Sandi says
These crackers are perfect for easy snacking 🙂
Katie | Healthy Seasonal Recipes says
Oh wow, these look so crispy and yummy! I have to pin these!
Cliona says
These look like they have so much flavour! Definitely one next time I'm feeling adventurous!
Unknown says
These make a perfect snack with tea. I have never made these but definitely had them before
Anvita
Freda says
Love a good, crispy snack and these look so irresistible! Love your photos ❤️
shreya! says
An absolute favourite during festivals! Beautiful styling 😍