Farsi Puri – Atte Ki Mathri
Farsi Puri is the most common snack, prepared in almost all houses, with various variations. It gets its name Farsi from a Gujarati word meaning crispy.
Typically made with ingredients like maida, cumin seeds, black pepper, coriander seeds, salt, and ghee or oil, the farsi puri is a melt-in-your-mouth delicacy. This Farsi puri is the most loved snack by everyone and is always on the menu card during the Diwali festival.
The quantity of oil content makes the Farsi puri flaky, which makes the puri slightly heavier to eat, and you cannot eat more than one or two.
Today, I am sharing a simple, easy, and quick atta mathri recipe made in only 20 minutes with just a few ingredients available at home. In this wheat flour mathri, the oil content (called Mor in Hindi) is less, yet it is crispy and delicious. Instead of wheat flour, you can always use maida or all-purpose flour to make this snack. I prefer wheat flour is the best and healthy option for this fried snack. Usually, mathri is thick in shape, but in this recipe, the mathri is rolled slightly thinner than the normal ones.
This wheat flour mathri is very light to eat and is a perfect option for tea-time snacks, travel, office breaks, and kids’ tiffin box.
Make this crispy wheat flour snack at home anytime, store it in an airtight container, and enjoy it for a month.
Follow the step-by-step instructions and video, and make this delicious, flavorful, and tempting snack at home.
Table of Contents
Recipe Video
Recipe Card
Farsi Puri – Atte Ki Mathri (Updated)
Ingredients
- 1½ cups Wheat Flour
- 1 tsp Cumin Seeds
- ½ tsp Coriander Seeds coarsely
- ½ tsp Black Pepper coarsely
- ¼ tsp Turmeric Powder
- 2½ tbsp Oil
- Salt as per taste
Instructions
- Add 1½ cups of wheat flour, 1 tsp of cumin seeds, ½ tsp of coarse coriander seeds, ½ tsp of coarse black pepper, ¼ tsp of turmeric powder, salt, and 2 tbsp of oil in a large mixing bowl.
- Mix all the ingredients well. Take some flour in your hand and hold it tightly, and the flour should be able to hold its shape slightly.
- Add water and knead a semi-soft dough.
- Add ½ tbsp of oil and knead the dough well.
- Apply some oil over the dough.
- Cover with the lid and let the dough rest for five minutes.
- After five minutes, knead the dough well once again.
- Pinch a small portion of the dough. Form a ball and flatten it.
- Using a rolling pin, roll it slightly thin in a round shape.
- Prick all over the dough with a fork to prevent it from puffing up.
- Make the remaining in the same way.
- Put a small piece of dough into the oil. The oil is perfect for frying if it pops up slowly after a few seconds. We need medium hot oil.
- Transfer them in the oil one at a time, only once the previous one comes or puffs up. Do not add too many at one time.
- Flip and fry them on a medium flame till they turn crispy and golden.
- Drain off on a clean kitchen napkin.
- Enjoy them for tea, evening snacks, or while traveling. Store in an air-tight container. The shelf life is one month.
How to make Farsi Puri at home Step by Step Photos
- Add 1½ cups of wheat flour, 1 tsp of cumin seeds, ½ tsp of coarse coriander seeds, ½ tsp of coarse black pepper, ¼ tsp of turmeric powder, salt, and 2 tbsp of oil in a large mixing bowl.
- Mix all the ingredients well. Take some flour in your hand and hold it tightly, and the flour should be able to hold its shape slightly.
- Add water and knead a semi-soft dough.
- Add ½ tbsp of oil and knead the dough well.
- Apply some oil over the dough.
- Cover with the lid and let the dough rest for five minutes.
- After five minutes, knead the dough well once again.
- Pinch a small portion of the dough. Form a ball and flatten it.
- Using a rolling pin, roll it slightly thin in a round shape.
- Prick all over the dough with a fork to prevent it from puffing up.
- Make the remaining in the same way.
- Put a small piece of dough into the oil. The oil is perfect for frying if it pops up slowly after a few seconds. We need medium hot oil.
- Transfer them in the oil one at a time, only once the previous one comes or puffs up. Do not add too many at one time.
- Flip and fry them on a medium flame till they turn crispy and golden.
- Drain off on a clean kitchen napkin.
- Enjoy them for tea, evening snacks, or while traveling. Store in an air-tight container. The shelf life is one month.
FAQS
What is farsi puri?
Farsi Puri is the most common snack, prepared in almost all houses, with various variations. It gets its name Farsi from a Gujarati word meaning crispy. Typically made with ingredients like maida, cumin seeds, black pepper, coriander seeds, salt, and ghee or oil, the farsi puri is a melt-in-your-mouth delicacy. This Farsi puri is the most loved snack by everyone and is always on the menu card during the Diwali festival.
What are the ingredients to make Farsi puri?
Farsi Puri is a delicious, loved snack by everyone; enjoy it at teatime, in kid’s tiffin, and travel. Simple ingredients are needed to make this Farsi Puri – Fine Flour (Maida) or wheat flour, cumin seeds, black pepper, coriander seeds, salt, ghee, or oil.
How to make wheat flour Farsi Puri?
– Add 1½ cups of wheat flour, 1 tsp of cumin seeds, ½ tsp of coarse coriander seeds, ½ tsp of coarse black pepper, ¼ tsp of turmeric powder, salt, and 2 tbsp of oil in a large mixing bowl.
– Mix all the ingredients well. Take some flour in your hand and hold it tightly, and the flour should be able to hold its shape slightly.
– Add water and knead a semi-soft dough. Add ½ tbsp of oil, knead the dough well and give a rest of 10 minutes.
– Pinch a small portion of the dough. Form a ball and flatten it.
– Using a rolling pin, roll it slightly thin in a round shape.
– Prick all over the dough with a fork to prevent it from puffing up. Make the remaining in the same way.
– Put a small piece of dough into the oil. The oil is perfect for frying if it pops up slowly after a few seconds. We need medium hot oil.
– Transfer them in the oil one at a time, only once the previous one comes or puffs up. Do not add too many at one time.
– Flip and fry them on a medium flame till they turn crispy and golden.
– Drain off on a clean kitchen napkin.
– Enjoy them for tea, evening snacks, or while traveling. Store in an air-tight container. The shelf life is one month.
Conclusion
In this Farsi Puri – Atte Ki Matri Recipe, we have shared how to make crispy, delicious farsi puri or atte ki matri easily and quickly with simple ingredients readily available at home. Try this Farsi Puri Recipe at home and if you like this recipe, please comment and rank us for it. Your suggestion and comments are always welcome and are like a treasure to improve every time.