Diwali Delicacy- Farsi Puri / Masala Puri

Puri or Masala puri or Farsi puri is a favourite tea time snack at home. It can be stored for longer period of time which gives it a preference over other snacks.

 This is also one of the food snack which is prepared by me and mom for this diwali (posted earlier recipe of Shakarpara and Ghughra).

Preparation time: 10 minutes (to knead the dough)

Making time: 30 minutes (to roll the puri’s)

Cooking time: 15 minutes (to fry)

What goes in it:

Wheat flour- 250 gm

Maida- 250 gm

Ghee- 3 tbl spn

Water- 1 glass

Green Chili, grinded- 2 tbl spn

Ginger, grinded- 1 tbl spn

Sesame seeds- 3 tbl spn

Pepper seeds, crushed- 2 tbl spn

Turmeric powder- 2 tbl spn

Salt- as per your taste

Oil- to fry

How did we make it:

Take a large plate, put both the flour in it. Add all other ingredients to it and mix them well. Knead the dough by adding water little by little till you get soft and pliable dough.

Make big sized balls out of it.

Roll it into a big chapatti using rolling pin keeping it little thick. With the help of a cup cut/make rounds on the sheet. Take out the puri and make cuts on the puri with the help of blunt knife so that your puri does not swell up.

Step by step process to make a puri

A puri before frying

Heat the oil in kadai to fry puri. Fry on medium flame them until both the sides turn golden brown and crispy.

Place puris on absorbent paper to remove excess oil and let it cool.

Then store it in an air tight container and eat whenever you want to.

Bajra Wadi

Bajra wadi is one of the famous Gujarati snack prepared at home. I learnt this from my granny who often makes this tasty and quick to cook snack. She has it fondly with her morning and evening tea. 

It is delicious and can be easily made. It is also an ideal snack for picnics. You can have it hot or cold with tea or pickle or just alone but anyhow it will taste yummy. 

Preparation time: 10 minutes (to knead the dough and finely chop ingredients)

Cooking time: 20 minutes

What goes in it:

Dokla aatta (mixture of chana dal flour  and rice flour) - 1cup

Bajra aatta (Pearl millet, flour)- 1 ½ cup

Ginger, finely chopped- 2 tbl spn

Green chilli, finely chopped- 2 tbl spn

Garlic, finely chopped- 2 tbl spn

Sesame seeds (til)- 1 tbl spn

Coriander leaves, chopped- ½ cup

Sugar- 1 ½ tbl spn

Buttermilk- ½ glass (make sure buttermilk is sour)

Salt- as per your taste

Oil- to deep fry

How did I make it:

Take a wide bowl in which you can knead dough.

Put bajra aatta and dokhla aatta in it. Add sesame seeds, salt, sugar, chopped coriander leaves, about 1 tbl spn of oil and ginger-chilli-garlic paste. Mix them all well. Pour buttermilk to it. Keep on adding buttermilk little by little till you get pliable dough. Just keep the dough a little loose and soft.

Meanwhile pour oil in a kadai and let it heat.

Now make wadi. On patla put a wet cloth so that wadi does not stick to the patla. Take small chunk of dough and with the help of fingers slowly pat dough to give circular shaped wadi. Dip your fingers in water and then pat wadi so that you can easily give circular shape.

Slowly remove the wadi from patla and put them in kadai for frying. Deep fry both the sides of wadi till it turns dark golden brown.

Put it on absorbent paper to soak extra oil. Keep it aside.

As it cools down a bit, serve it with tea, some pickle or have it alone. I had it alone all by itself and it does taste good.