Stuffed Farsi Puri

I once chanced upon a book by Niru Gupta. The way she explains a recipe leaves you with no doubt when trying out a recipe from an unfamiliar cuisine. She is part of NDTV now, and this recipe was something that I wanted to try. The instructions were not too clear; but I went ahead and made them. The Puri's opened up in the oil and the ones that didn't, I took out after they were done. They were tasty and spicy.
I later read that it had to be crisp, like biscuits and that they can be stored for a week. Have to try once more.

Refined flour - 250 grams
Salt - 1tsp
Ghee - 4 tbsp
Water - as needed
Oil for deep frying

For the Stuffing:
Besan - 3 Tbsp
Black Pepper Powder - 1 Tbsp
Dhania Powder - 1 Tbsp
Turmerric Powder - 1 tsp
Chili Powder - 1 tsp
Jeera Powder - 1 tsp
Salt - 1tsp
Oil - 2 Tbsp

Mix all the stuffing ingredients to a thick paste and keep aside
Take wheat flour, ghee and salt in a bowl. Mix well. Add water and mix to a firm dough.
Divide into even sized portions.
Flatten a ball of dough to about 3 inches. 
Place some filling in the centre and gather dough from all around to cover the filling completely - making sure the seam is well sealed.
Roll to make medium thick puri’s. Prick all over with a fork.
Heat oil in a pan and deep fry on medium flame, till golden.

   Serve hot.

Other Poori Recipes

      Poori - Kizhangu

Farsi Puri - Crisp version by Mina Joshi


never tried stuffed puri.. should try one of these days
Minu said…
I have quite a few bookmarked! You are sure to enjoy them.

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