Air fryer recipe · Snacks · Gujarat
Gujarati Farsi Puri
Flaky, pepper-and-cumin puris that sit on every Gujarati Diwali snack tray. Air-fried, they turn out like a crisp, layered tea biscuit.
- 45 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
- GujaratState
Part of the Diwali across India collection
Nutrition per serving
- 280kcal
- 5.2 gprotein
- 37.3 gcarbs
- 12.1 gfat
- 1.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)2 cups
- Fine semolina (sooji)2 tbsp
- Ghee1/4 cup + 1 tbsp for brushing
- Cumin seeds1 tsp
- Black pepper, coarsely crushed1 tsp
- Salt3/4 tsp
Method
Mix the flours
Combine the maida, sooji, cumin, crushed pepper and salt in a bowl. Crush the pepper coarsely, as the small bits are what give farsi puri its gentle heat.
Rub in the ghee
Add 1/4 cup ghee and rub it into the flour for a good two minutes. When you press a handful, it should hold its shape. This step is what makes the puri flaky, so do not rush it.
Knead stiff
Add cold water a spoon at a time and knead into a stiff dough. Do not knead it smooth like chapati dough, as too much kneading makes it hard. Rest it covered for 15 minutes.
Roll and prick
Roll small balls into rounds about 3 mm thick and 7 cm across. Prick each one all over with a fork. Pricking stops them from puffing into balloons and helps them crisp evenly.
Brush with ghee
Brush the puris lightly on both sides with the extra ghee. Lay them in a single layer in the basket. A little space around each one helps them brown evenly.
Air-fry flaky
Air-fry at 170°C for 12 min, turning once halfway, until light golden with darker edges. They feel slightly soft when hot and crisp up as they cool. Store in an airtight tin for up to two weeks.
