Farsi Poori

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 .

Farsi Poori

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 .

Farsi Poori

Sweets and Snacks

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

Print Recipe
Farsi Poori
Farsi Poori is the Gujju version of the Punjabi Mathri . Crunchy , crispy pooris make an excellent tea time or a breakfast snack . 
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 25 - 30 Minutes
Servings
Course Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 15 Minutes
Cook Time 25 - 30 Minutes
Servings
Instructions
  1. Serve the maida , adding salt to taste .
  2. Make a well in the centre , and add cumin seeds, carom seeds, ground black peppercorns .
  3. Add oil or warm ghee , make sure it’s warm and not hot .
  4. Use warm water to bind the dough .
  5. The dough should be firm .
  6. Cover and let it rest for 30 minutes .
  7. Now divide the dough in four balls .
  8. Roll the first ball into a large disc .
  9. Apply ghee / oil all over the disc .
  10. Roll the disc tightly .
  11. Now cut the roll into 1/2” slices.
  12. Flatten each price and roll lightly .
  13. Cover and keep till you finish using the other balls too .
  14. Deep fry on medium to slow flame , in batches till the pooris are crisp and golden .
Recipe Notes

Farsi Poori

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