Layered Farsi Puri | Padvali Farsi Poori | Crunchy Flaky Indian Deep-Fried Bread | Verki Puri Recipe
The recipe Layered Farsi Puri I am sharing with you all is yummy, flaky, and crispy Verki Puri Recipe. It is a savory snack that is popular during Indian festive seasons like Diwali and Janmashtami.
Verki Puri is also known as Layered Farsi Puri, Padvali Farsi Poori, Lachedar Mathri, Salty crunchy flaky deep-fried Indian crisps. It is one type of Mathri made in Gujarati style. It is easy to make with simple available kitchen ingredients.
To make Layered Farsi Puri, we are using all-purpose flour, ghee, and water seasoned with salt and black pepper powder for mild spiciness and flavoring.
- You can add other seasoning ingredients like Carom seeds, Cumin seeds, sesame seeds, Dried fenugreek leaves, dried mint leaves, garlic powder, chaat masala.
- You can make Padvali Farsi Puri recipe from whole wheat flour or a combination of half maida and half whole wheat atta.
- The Sweet version of Verki Puri is called Chiroti or Padhir Peni. It is also a Festive special snack popular across Maharashtra, Telangana, and Karnataka.
- Always fry on medium-low flame. If you fry on high flame, then it will start to burn from outside and will be uncooked from inside.
- Please do not skip adding ghee while kneading the dough. It will help to achieve flakiness in puri. Do not replace it with oil.
- It is the best tea time snack with a hot cup of masala chai during breakfast or evening snack.
- These are kids friendly, and you can also give Verli puri in their school tiffin box. Kids will love the combination of Farsi Puri with homemade sweet mango pickle or chunda, tomato ketchup, or sweet tamarind chutney.
- Layered Farsi Puri is a filling snack and has a longer shelf life. So, you can take them as a side snack during traveling or picnics.
- It also pairs well with green chili pickle or coriander mint chutney.
- You can eat Verki Puri anytime and anywhere. They are super addictive.
- I love them to munch during movie time.
- Serve along with some sweet or mithai for combination.
Why do I prefer to make Layered Farsi Puri at home rather than buying from the market?
I always prefer homemade snacks because I choose the high quality of ingredients, no preservatives, no food color, and good quality of the oil. These homemade snacks, therefore, are healthy and hygienic too.
I usually make the layered farsi puri recipe in bulk, and when it cools down completely, store it in an airtight container at room temperature. It stays fresh for up to 2-3 weeks. So, I can munch on it anytime.
Here is the video recipe of the Layered Farsi Puri :
You may also like some more Diwali Special snacks recipes :
- Cornflakes Chivda | Makka Poha Chivda
- Roasted Poha Chivda | Maharashtrian Roasted Poha Chivda
- Crispy Masala Puri ( Whole Wheat Flour Method )
You may also like some more Diwali Special sweets recipes :
- Traditional Gujarati Mohanthal Recipe | Gujarati Mohanthal Recipe
- Besan Ladoo | Besan ke Ladoo
- Lapsi – Festival Special Sweet Dish
Please try making this lip-smacking and yummy Layered Farsi Puri recipe and let me know how it turned out. If you like this Verki Puri recipe, then do not forget to share it with your friends and family. Also, Rate the recipe card. Please make sure you follow me on Instagram, Pinterest, Subscribe to my YouTube channel, and Like my Facebook Page to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card of the layered farsi puri recipe :
- Maida / APF - 2 cup
- Ghee - 4 tbsp
- Salt - 1 tsp, as per taste
- Black pepper powder - 1 tsp, as per taste
- Water - ⅓ - ½ cup
- Oil for frying
- Ghee for greasing
- Dry flour
- In a mixing bowl add maida.
- Add salt and pepper powder.
- Mix well.
- Add ghee.
- Rub well between palms.
- When u press dough in your palm, the dough should hold shape.
- That much ghee required.
- Gradually add water and make a stiff dough.
- The dough should not be too soft otherwise will not get the desired flaky texture.
- Knead the dough at least for 5 - 7 min.
- Cover and keep it aside at least for 30 min.
- After 30 min, divide the dough into 4 equal parts.
- Take one part, make a firm ball, flatten it.
- On a rolling board, roll it into a big thick circle.
- Apply ghee on the upper side.
- Sprinkle dry flour, coat well.
- Roll it into a roll shown in the video.
- Discard edges and cut it into 10 equal parts.
- Take one part and place spirals facing upward.
- Press it and roll a nice thick oval shape puri out of it.
- Please refer to the video recipe.
- Same roll all puris.
- Heat oil in a Kadai.
- When the oil is medium hot, deep fry all puris on the medium-low flame.
- Flip them a couple of times in between.
- Fry them until getting nice pink in color and crunchy texture.
- You can see bubbles almost disappear.
- Take them out using a slotted spoon and place them in a kitchen towel.
- The same way prepares puris from the rest of the dough.
- Once they cooled down completely, store them in an airtight container.
Please do not skip adding ghee while kneading the dough. It will help to achieve flakiness in puri. Do not replace it with oil.