Layered Farsi puri also known as a Verki Puri, a beloved Indian snack, cherished for its flaky, crisp texture and rich, savory flavor. Originating from Gujarat, Farsi puri is often made during festivals, celebrations, or as a snack to enjoy with a hot cup of chai. Its light, crunchy layers make it a perfect treat for special occasions, and its long shelf life means it can be prepared in advance and enjoyed over several days. The layering technique in this recipe adds a unique pinwheel effect, elevating the traditional puri to a new level of sophistication.
Farsi puri holds an important place in Indian culinary culture, particularly in Gujarati households. It is often prepared during festivals such as Diwali, where snacks like these are offered to guests and exchanged among friends and family. The puri’s crisp texture, achieved through careful layering and frying, makes it an ideal snack to complement the festive spirit. The use of ingredients like cumin and ajwain seeds in the puri also reflects the influence of Ayurvedic principles in Indian cuisine, as these spices are known for their digestive properties.
The process of making layered Farsi puri can be seen as a reflection of the patience and care often associated with traditional Indian cooking. The method of rolling, stacking, and carefully frying each puri creates a light and flaky result that has become synonymous with quality homemade snacks. The pinwheel layering technique not only adds to the visual appeal but also enhances the puri’s texture, creating a delightful crunch with each bite.
Today, Farsi puri continues to be a popular snack enjoyed across India, particularly during festivals or large family gatherings. Its ability to remain fresh for extended periods makes it a go-to treat for celebrations where guests come and go throughout the day. Whether served with chutneys or eaten on its own, the layered Farsi puri embodies the rich culinary heritage of Gujarat while offering a unique, modern take on an age-old recipe.
Ingredients
• 2 cups All Purpose flour
• 1 tsp Ground Pepper/Crushed Back Pepper
• 1 tsp Jeera/Cumin Seeds
• 1 tsp Ajwain/Carom Seeds
• ¼ cup Ghee
• Salt
For Slurry for Layering
• 2 tbsp Melted Ghee
• 2 tsp Rice Flour
• Oil for Deep Frying
Method:
1. In a bowl, mix all-purpose flour, ground pepper, cumin seeds, ajwain, and salt.
2. Add ghee to the mixture and rub it in until it resembles breadcrumbs.
3. Gradually add water and knead to form a firm dough. Let it rest for 15-20 minutes.
4. knead the dough again little bit. Divide the dough into 3-4 balls. Roll each ball into a thin, round sheet.
5. For layering, mix melted ghee with rice flour to make a slurry. Apply the slurry to each sheet and stack them on top of each other.
6. Apply slurry on top sheet too, then roll it again with roller pin to even the stacked sheets.
7. Fold the stacked layers over and roll them into a long cylinder/pipe roll it with your hands. 8. Apply a little water on the edge to seal the roll tightly, ensuring the layers don’t open while rolling or frying.
9. Cut the cylinder into small pieces, use sharp knife or thread to cut the pieces. Gently flatten each piece with a rolling pin to form puris.
10. Heat oil on medium flame and deep fry all the sides, turning upside and down the puris while frying, fry until they are golden brown and crisp.
11. Drain on paper towels and let them cool before storing in to the airtight container.
Tips:
• Add 2-3 tbsp suji/semolina in the dough mixture to make puris more crispier if you want.
• Ensure the dough is firm but pliable, making it easier to roll and handle during the layering process.
• Brushing the edge with water before sealing the cylinder ensures the layers stay intact during frying.
• Fry the puris on medium heat to allow them to cook evenly and turn golden without burning.
• These puris can be customized with additional spices or herbs for added flavor.
- 2 cups All Purpose flour
- 1 tsp Ground Pepper/Crushed Back Pepper
- 1 tsp Jeera/Cumin Seeds
- 1 tsp Ajwain/Carom Seeds
- ¼ cup Ghee
- Salt
- For Slurry for Layering
- 2 tbsp Melted Ghee
- 2 tsp Rice Flour
- Oil for Deep Frying
- In a bowl, mix all-purpose flour, ground pepper, cumin seeds, ajwain, and salt.
- Add ghee to the mixture and rub it in until it resembles breadcrumbs.
- Gradually add water and knead to form a firm dough. Let it rest for 15-20 minutes.
- knead the dough again little bit. Divide the dough into 3-4 balls. Roll each ball into a thin, round sheet.
- For layering, mix melted ghee with rice flour to make a slurry. Apply the slurry to each sheet and stack them on top of each other.
- Apply slurry on top sheet too, then roll it again with roller pin to even the stacked sheets.
- Fold the stacked layers over and roll them into a long cylinder/pipe roll it with your hands. 8. Apply a little water on the edge to seal the roll tightly, ensuring the layers don’t open while rolling or frying.
- Cut the cylinder into small pieces, use sharp knife or thread to cut the pieces. Gently flatten each piece with a rolling pin to form puris.
- Heat oil on medium flame and deep fry all the sides, turning upside and down the puris while frying, fry until they are golden brown and crisp.
- Drain on paper towels and let them cool before storing.
Ensure the dough is firm but pliable, making it easier to roll and handle during the layering process.
Brushing the edge with water before sealing the cylinder ensures the layers stay intact during frying.
Fry the puris on medium heat to allow them to cook evenly and turn golden without burning.
These puris can be customized with additional spices or herbs for added flavor.
