Close Button

Farsi (Crispy ) Or Lachha Poori

Farsi (Crispy ) Or Lachha Poori


Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25


Serves 4

  • Maida 1 1/2 cups

  • Ghee 3 tbsp

  • Cumin Seeds 1 tsp

  • Black Pepper 1/2 tsp

  • Salt 1/2 tsp

  • Water 1/3 cups


  • 01

    Sieve the flour in a bowl and add cumin seeds powder , coarsely ground black pepper and salt to taste.

  • 02

    Make a well in the flour and pour in the ghee in the flour.Mix well all the ingredients.Now add water to the dough and knead the dough. I have used 1/3 cup of water to kneed the dough.

  • 03

    Divide the dough in equal parts and take the first ball and put it over a rolling board and roll it into a thick flat disc .

  • 04

    Now apply some ghee and flour on the rolled puri evenly on all sides.From one end start rolling it and make it like a tube.

  • 05

    Cut the roll in horizontally into 1/2 inch pieces.Take one piece and press it with your hand and make it flat and start rolling it like a puri.

  • 06

    Do this for all the pieces. Roll it thick like a mathari.keep aside for frying.

  • 07

    Heat oil in a pan and once the oil is hot fry the puris in batches on low to medium flame till golden brown.Gujarati Farsi Puri is ready to eat.

  • 08

    Notes--Let the pooris cool down before storing them. Otherwise they might become soft. You can store farsi puri for 15-20 days in an air-tight container.



Please Login to comment

Link copied