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 puri is the most loved snack by everyone and is always on the menu card during the Diwali festival. 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. 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.
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.