Farsi Poori is the Gujju version of the Punjabi Mathri . Crunchy , crispy pooris make an excellent tea time or a breakfast snack .
As a kid I always loved the Mathri , I lived surrounded by Punjabis and they served these with Aam ka Achaar . As I grew I had a number of Marwari friends . They had their own version of this Mathri and called it Maathi . These were salt free , but again served with Mango pickle . After getting married , I came across Farsi Poori . This being the mini version of the same Punjabi Mathri . All three are made with maida , and all three are served with Mango Pickle . The difference lies in their size and thickness .
Farsi Poori is a mini size Poori , with salt , coarse pepper, cumin and carom seeds . There are two different ways to make them . One where we make the dough and roll these pooris , other where we roll out a big chapati , apply ghee and roll the chapati and finally cut it into pieces . These pieces are then rolled into discs. These Farsi Pooris look like mini Warqi Paratha
Farsi Poori’s make an excellent breakfast with a cup of tea. The crunchy Poori ‘s are very popular in Gujarat and are served as a evening snack too . They are great as travel food or fantastic for kids lunch box. They have an excellent shelf life and are very popular during festivals , specially Diwali .
Recipe Source : Nisha Madhulika
Farsi Poori
Ingredients
500 gms Maida
1 tsp cumin seeds
1 tsp carom seeds
20 whole peppers , coarsely pounded
125 gms ghee / oil
Salt to taste
Oil to deep fry
Method
Serve the maida , adding salt to taste .
Make a well in the centre , and add cumin seeds, carom seeds, ground black peppercorns .
Add oil or warm ghee , make sure it’s warm and not hot .
Use warm water to bind the dough .
The dough should be firm .
Cover and let it rest for 30 minutes .
Now divide the dough in four balls .
Roll the first ball into a large disc .
Apply ghee / oil all over the disc .
Roll the disc tightly .
Now cut the roll into 1/2” slices.
Flatten each price and roll lightly .
Cover and keep till you finish using the other balls too .
Deep fry on medium to slow flame , in batches till the pooris are crisp and golden .
Week 1 Sweets
Day1 Gajjar Halwa Spring Rolls
Day 2 Gajjar Halwa Cups with Badaam Pista Kesar Ice cream
Day 3 Motichoor Cheese Cake
Day 4 Kesari Mango Shrikhand with Roasted Almonds
Day 5 Kesari Phirni with Mango & Nuts
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 7 Dry Fruit Kachori – Jamnagar Special
Day 8 Papad nu Chavanu – Khambat Special
Day 9 Tum Tum – Nadiad Special
Day 10 Tikha Ganthia – Bhavnagar Special
Day 11 Leelo Chevdo – Vadodara Special
Day 12 Limbu Mari ne Sev
Week 3 Gujrat Festival Special
Day 13 Bajri na Vada
Day 14 Methi Poori
Day 15 Fulwadi
| Prep Time | 15 Minutes |
| Cook Time | 25 - 30 Minutes |
| Servings |
|
- 500 gms Maida
- 1 tsp cumin seeds
- 1 tsp carom seeds
- 20 whole peppers coarsely pounded
- 125 gms ghee / oil
- Salt to taste
- Oil to deep fry
Ingredients
|
|
- Serve the maida , adding salt to taste .
- Make a well in the centre , and add cumin seeds, carom seeds, ground black peppercorns .
- Add oil or warm ghee , make sure it’s warm and not hot .
- Use warm water to bind the dough .
- The dough should be firm .
- Cover and let it rest for 30 minutes .
- Now divide the dough in four balls .
- Roll the first ball into a large disc .
- Apply ghee / oil all over the disc .
- Roll the disc tightly .
- Now cut the roll into 1/2” slices.
- Flatten each price and roll lightly .
- Cover and keep till you finish using the other balls too .
- Deep fry on medium to slow flame , in batches till the pooris are crisp and golden .
Oh, I would surely love this Vaishali. Your pictures have turned out excellent, not sure what you have changed, the lighting makes the whole picture glow and the food looks fabulous!
I had tried earlier these and love the flaky, layered pooris. Did not know that these are all eaten with achaar.
These pooris are beautifully done Vaishali. Love the layers and texture on these munchies. Awesome share.
Love those pooris. The presentation rocks. Very interesting how these kind of puris are similar yet slightly different across cultures and regions.
Farsi poories have turned out so nice and crisp. Lovely picture.
They look absolutely delicious. So crispy and crunchy poori. Lovely presentation as usual