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FARSI PURI - Faraar crispy deep fried

FARSI PURI - Faraar crispy deep fried indian bread, perfect with masala chai!

Makes aprox 20 puri's


2 cups Fasting flour (can be found ready mixed if in UK and at Al Adil in Dubai

or you can mix together samo/ flour, rajagra flour, sabudhana flour equal portions

salt to taste

2 tsp ground black pepper

2 tsp cumin/jeeru seeds (you can add more if you prefer)

2 tbsp ghee

2 tbsp sunflower oil


oil for frying


  1. In a bowl mix the flour, salt, pepper, cumin, ghee and sunflower oil, rub altogether with your finger tips. Bind with water to make a dough (a little harder than paratha dough)

  2. Divide dough into equal portions, roll out 3-4 inches in diameter and with a knife or fork prick the puri a few times (spreading across the puri)

  3. Deep fry all the puri's (you can roll out a few at a time and keep them on a baking sheet/thali)

  4. Once fried to a light golden colour, drain on a tissue and place in a tray.

  5. When cool place in an airtight steel dabba or similar to keep them crispy. They will keep for upto 2 weeks.

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