| Prep | Cook | Total | Serves |
|---|---|---|---|
| 15 min | 20 min | 35 min | 4-6 servings |
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 calories |
| Protein | 2 g |
| Carbohydrates | 15 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 0.5 g |
Diwali is all about delicious snacks, and Farsi Puri is a timeless favorite in every Gujarati household. However, the time-consuming process of rolling each puri can be tedious. Today, I am sharing a revolutionary ‘no-roll’ method to make perfectly crispy and layered Farsi Puri with minimal effort and in half the time. These are perfect for tea-time or as a festive treat for your guests!
Ingredients
Instructions
- In a large mixing bowl, combine rice flour, soaked sabudana, cumin seeds, fennel seeds, and salt.
- Add ghee and oil to the mixture. Rub it well with your fingers until the flour achieves a crumbly texture.
- Stir in the finely chopped fresh coriander and gradually add water to knead a soft, smooth dough.
- Cover the dough and let it rest for about 10 minutes to ensure the flour is well-hydrated.
- Divide the dough into small, equal-sized balls. Instead of rolling them with a pin, simply press them flat using the palm of your hand or the back of a spoon to create a round shape.
- Heat oil in a deep pan on medium flame. Gently slide the pressed puris into the hot oil.
- Fry on low-to-medium heat, flipping occasionally, until they turn golden brown and become crisp.
- Remove the puris from the oil and drain on a paper towel. Let them cool completely before storing in an airtight container.
These no-roll Farsi Puris are incredibly crunchy and taste just like the traditional version. Try this shortcut this Diwali and spend more time celebrating with your loved ones!
