Farsi khaman puri

  • Snacks
  • 8 Servings
  • 3Spicy
  • 1 hour.Cook Time
  • Cuisine : Indian
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Tangling crispy bites with coconut filling and has a bit of Italian flavouring and topped with chatmasala.


For dough: All purpose flour - 125 gms Gram flour - 75 gms Semolina - 15 gms Ghee - 3 tbsp (45 ml) Salt to taste Italian seasoning - 1 tbsp Sesame seeds - 1 tbsp Cumin seeds - 1/2 tsp Turmeric powder - 1/2 tsp Sugar - 1/2 tsp Lemon juice - 1 tsp For filling: Desicated coconut - 2 tbsp Fresh coriander - 2 tbsp Ginger and green chillies - 1/2 tbsp For frying: Oil


Bowl, kadai, spoons, plate, wooden slate, rolling pin.

Step By Step Method

  • Method: 1. For dough First in a bowl add apf, gram flour, semolina, ghee and mix it well. Then add salt, turmeric powder, sugar, lemon juice and mix it well. In a bowl heat oil and add cumin seeds n sesame seeds. And pour it on and mix it up well. And form it to a dough by using little by little water. Keep it aside for 10-12 mins. For filling: In a mixi jar place coconut, ginger, coriander and green chili and grind it well untill you attain smooth consistency. Then mix 1/2 tsp oil to it and leave it aside. Now form small round balls and roll out thin. And spread the filling on it and fold it half and then fold it to triangle. Take a kadai of medium size and fill oil upto half and heat it well on high flame. Then put 5-6 pieces slowly and turn flame on low and fry it until it turns light brownish and crunchy. Then sprinkle chatmasala on it and let it cool down completely. Then store it in a air tight container and munch it with hot masala chai or coffee.