Diwali festivities include lighting and lots of sweetmeats. Laadoo, Karanji, Shev, Chiwdaa, etc. are few snacks which are made in many households. Faarsi Poori is one such snack which is made during Diwali and generally too as a tea time snack!
Chatpati Faarsi Poori is a delicious and crisp (khastaa) fried snack, generally made using all purpose flour and drizzled with some chaat masala while still hot. For this crispness (khastapann), ghee is added to the dough and the black pepper gives it a unique flavour. Secondly, the frying process is very important as, if fried on high flame this poori might remain undercooked from within. Hence it is to be done on low heat and with patience.
For some more such dishes, do take a look at the following recipes too….
- Bhaajani Chakli
- Corn Chiwdaa
- Pohyaacha Chiwdaa
- Garlic Shev
- Kanik Laadoo
- Besan Laadoo
- Jowar Chakli
Here’s the recipe for Chatpati Faarsi Poori….
Prep Time : 30 min
Cooking Time :
- 10-12 min (Triangular Poori)
- 5 min (Circular Poori)
- 38 Triangular Pooris
- 42 Circular Pooris
Cup Used : 200 ml
- 5 cups All Purpose Flour (Maida)
- 1 1/4 cups Molten Homemade Ghee (250 ml)
- 3 tsp Crushed Black Peppercorns
- 1 tsp Roasted Cumin Powder
- Salt To Taste (3 tsp approx)
- 240 ml Water (Approximately)
- As Required Oil For Frying
- As Required Chaat Masala
- To make Chatpati Faarsi Poori, melt some ghee slightly without heating it too much.
- Transfer the flour, crushed black pepper, cumin powder and salt to a mixing bowl.
- Let the ghee cool down, but it should be in liquid form. Add the above mentioned quantity to the bowl and rub it in with your fingers.
- Next, add the water and knead into a semi soft dough. First add just about 200 ml and knead. If required add in the remaining 40 ml, a little at a time and knead well.
- Divide into equal parts and roll into lemon sized balls.
- Heat a kadhai and add oil to it for frying.
- Next, roll out a thin round disc using one dough ball and fold it into a half circle. Fold this once again to get a triangle.
- Roll the rolling pin very lightly over it to flatten it’s folds slightly or just press it slightly with your fingers.
- Prick it very well and deeply with a fork on both sides and set aside.
- Other way is to roll out slightly thick, circular poori and prick it very well on both sides with a fork.
- When the oil is hot enough (not too hot), check the temperature by adding a small piece of dough to it. If it comes immediately to the surface, reduce the heat to low and add the pooris to it one by one. (Please refer notes below)
- Do not overcrowd the kadhai. After a few minutes when the poori has stiffened slightly, flip it and fry on low heat so that even the inner folds get fried well.
- The triangular pooris approximately need 10-12 minutes to be fried whereas the circular ones need just 5 minutes.
- When the poori is slightly golden on both sides, transfer to an absorbent paper and sprinkle some chaat masala over it.
- When the pooris cool down completely, transfer them to an airtight container.
- Serve these khasta Chatpati Faarsi Pooris as Diwali sweetmeats or at tea time with some Masala chai!
Pictures depicting the process :
Please use exact measuring cup and spoon during preparation.
Fry the pooris on low heat only. The triangular ones can be fried on low medium heat after a few minutes , but it has to be strictly on the lower side.