EVENT: FOODIES_ REDOING OLD POSTS #37
RECIPE: BAKED FARSI PURI/ MATHRI
What is Baked Farsi Puri/ Mathri
Farsi Puri / Mathri is a delicious fried snack that is popular in most parts of the Indian Sub Continent. Generally made from all purpose flour with spices or use salt, its usually served with tea or coffee. Farsi Puri is the Gujarati name for Mathri. The name Mathri is generally used in North India. Comparatively, farsi puri is much thinner than mathri. However, the preparation method is nearly the same. Some add just carom seeds (ajwain) and salt. Some add coarse pepper and salt. Every home has its own version of this delightful snack. Personally, I love both, the thicker mathri and the thinner farsi puri. Its my all time favorite snack. My recipe is all about making a healthier version of the yummy fried farsi puri by baking them.
My version of Baked Farsi Puri/ Mathri
As I mentioned above, how do I make my all time favorite Farsi Puri into a healthier snack? Simply bake them. Must admit, I tried several times till I got the perfect crispiness and crunch without adding butter. Its after two trial runs I realized that the baked farsi puri/ mathri is actually like making crackers. I like to add several spices to make the healthy snack more tasty and appealing. It doesn’t mean that occasionally I don’t enjoy the fried version – I do. I love the buttery taste but frankly you cannot enjoy more than a couple as its not too friendly on the waist. Did I mention that I don’t use all purpose flour or plain flour at all for the baked version? Yes, its all wheat flour, the one we normally use for roti, paratha and a bit of semolina.
Updated on 30/10/2020
My first snack for the Diwali season is ready and I know for sure its not going to last too long. Hubby, takes out 4-6 from the jar to have with his afternoon tea and tells me ‘but I can have more, as they are not fried!’ Diwali 2020 is going to be so different. Number of people suffering from Covid 19 has increased dramatically in Kenya and everyone hopefully will be on their guard and not hold gatherings. As for hubby and myself, we are not socializing with anyone, don’t even plan on inviting close friends for meals over this time. Therefore, Diwali Cooking this year is going to be limited.
THE GROUP FOODIES _ REDOING OLD POSTS
The group Foodies _ Redoing Old Posts, allows me to redo my old post, of which I have a large number. Breathing new life into them with new photos and better write up is what I like. Its a bi monthly group, where members redo old posts and share on Facebook. That way we are able to get some bloggers’ love towards our forgotten posts. It’s Renu’s idea to re-do old posts as a group. Renu blogs at Cook With Renu. For this baked farsi puri/ mathri recipe, the only change I’ve made is adding KASURI METHI, this time round. The rest of the recipe remains the same.
More Diwali Savory Snacks:
The whole idea of a baked farsi puri/ mathri came about from Shweta’s blog, Merry Tummy way back in 2014. Check out her version of Baked Mathri.
Try my mum’s Flaky Farsi Purirecipe, extra flaky and so delicious.
Fried version of Masala Farsi Puri
Baked Sakarpara, a wee little healthier than fried ones
Rice Flour Chakri, so crunchy and perfect for Diwali
I love snacking on Besan ke Namkeen Sev which we normally call tikhi sev. Check out the recipe on Renu’s blog by clicking on the link.
Ingredients Required For Baked Farsi Puri/ Mathri
Wheat Flour – the one we use for rotis, parathas.
Semolina – sooji, fine or normal. Any that you have in your pantry
Green Chilli Paste – optional. Fresh green chilis minced
Ginger Paste – fresh ginger minced
Carom Seeds – ajmo, ajwain
Salt – as per your taste
Oil – any of your choice, I’ve used sunflower seed oil for the dough and little for brushing on the baking trays
Sesame Seeds – can use either white or black
Cumin Seeds – jeera, jiru
Turmeric Powder – haldi, hardar
Kasuri Methi – dried fenugreek, optional. Can replace with fresh chopped coriander
Water – to bind the mixture into a dough
- Diabetic Friendly Food
- Kids Friendly Food
BAKED FARSI PURI/ MATHRI
- 2 cups wheat flour atta
- ¼ cup semolina
- ¼ tsp ajwain
- ½ tsp cumin seeds
- 3 tbsp oil
- ¾ -1 tsp salt
- 1 tbsp sesame seeds
- 1 tsp ginger paste
- 1 tsp green chilli paste optional
- ¼ tsp turmeric powder
- ½ – ⅔ cup water
- 1 pinch soda bicarbonate/ baking soda
- 1-2 tsp kasuri methi optional
- extra oil for brushing the baking trays
Mix flour and semolina in a mixing bowl.
Add salt, cumin, sesame seeds, ajwain, green chilli, ginger pastes, kasuri methi, turmeric powder and soda bicarbonate. Mix well.
Add oil and rub into the flour.
Add water and form a dough which is not hard or too soft.
Cover the dough with a damp cloth or a lid and allow it to rest for 10 -15 mins.
Preheat the oven to 180°C.
Divide the dough into 40 -45 parts. Roll them into balls.
Roll out each ball into a small circle which is about 2 inches in diameter or thin. Thick ones will not become crispy.
Place on the prepared baking tray. Make small cuts over the rolled out circle with a knife or prick with a fork.
Repeat with the remaining dough.
Bake for 12 minutes. Take the tray out and flip the farsi puri over.
Bake further for another 3-4 minutes or till the farsi puri appears light golden brown in colour.
Take the puris out of the oven. Allow them to cool on a wire rack.
Store in an airtight contianer or jar.
- Adjust spices according to your taste
- Make plain ones by adding only ajwain, pepper powder and cumin seeds.
- Make sure to roll the puris out thin. Thick ones will not bake to crispiness.
- I tried rolling out one big circle and cutting the puris out with a cutter to save time. However, I found that the puris didn’t have equal thickness. This made baking them a bit more difficult.
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A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email [email protected]
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962