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
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
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
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad Special
Day 12 Limbu Mari ne Sev
Week 3 Gujrat Festival Special
Day 13 Bajri na Vada
Day 14 Methi Poori
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- 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
- 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 .