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Diwali Recipes : Farsi Puri

Farsi Puri

Ingredients for Dry Masala:

1\4 cup black pepper corns,
6-tbsp cumin seeds,
6-tbsp thymol seeds (Ajwain).


** Mix and grind into dry powder.
Ingredients for making puri:
250gm Maida,
50gm Suji,
4-tbsp oil or ghee for making dough,
Salt to taste,
Oil for deep frying.

Step 1: Take large plate, add all ingredients with dry masala powder and mix well.
Step 2: Add enough warm water and knead into soft smooth dough. Cover and keep aside for one hour.
Step 3: Make small lemon size balls out of it.

Step 4: Roll out this bolls with roller up to big size roti and apply the oil over it.

Step 5: After that roll out with smooth hand.

Step 6: Cut this Roll in to small pieces.

Step 7: Flatten each pieces with roller with smooth hand into small round disk.

Step 8: Hit the oil for deep fry and Fry this puri, first over high flame then low flame.

Step 9: Fry puri into low flame till brown on both sides, so they become crispy more.

Step 10: Place all puris in the tissue paper to remove excess oil.

** You can store them atleast for 15 days in air tight container.


  1. Sushma Suchak says:

    Hi I starded to make farsi puri following your recipe
    I think 6 tabsp cumin seeds. Ajwain and black pepper corn seems
    a lot. I think you might have got it wrong. I hope
    You don’t mind bring this to your attention.

  2. paul says:

    Thank you very much for your information. This is great and I love it 😉

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