પર્ફેક્ટ માપ અને બધી જ ટિપ્સ સાથે મેંદાની ફરસી પૂરી | Farsi puri | Gujarati Crispy Puri Recipe скачать в хорошем качестве

પર્ફેક્ટ માપ અને બધી જ ટિપ્સ સાથે મેંદાની ફરસી પૂરી | Farsi puri | Gujarati Crispy Puri Recipe

* મેંદાની ફરસી પૂરી (Menda Farsi puri) - Gujarati Crispy Puri Recipe* 🍪✨ Hello friends! *Welcome to *Kathiyawadi Swad — Bhavnaben Rathod brings you the traditional મેંદા ફરસી * that's * crispy *, *flaky and perfect with a cup of tea ☕. *Learn to make authentic Gujarati * મેનદા ફરસી * with Bhavnaben Rathod from Kathiyawadi Swad. This video shows the exact method to make * crispy *, * flaky * puris using menda + rava, the hot-ghee rubbing trick, and perfect low-heat frying tips for long lasting crunch. Ideal for Diwali, tea time and snack boxes. Watch till end for all tips! 🍵✨ --- Ingredients (વિગતો) 1½ cup * મેંદાનો લોટ * (menda / bajra/ millet flour as used in video) ½ cup * રવા * (fine semolina) — you can use fine rava/sooji. 1 tsp *જીરૂ * (cumin seeds / jeera) 1 tsp *કালি મરી પાવડર * (crushed black pepper) Salt to taste 2 tbsp *ઘી / ગરમ તેલ * (hot oil / ghee for moyan/wagharia) — heated and mixed as shown in the video. :contentReference[oaicite:2]{index=2} A pinch *હિંગ * (asafoetida) added to hot ghee (optional but gives digestion help). Water (hot, little by little) to knead a stiff dough. Oil for deep frying. --- Detailed Method — step by step (વિધી) 🥣🔥 1. Prep semolina If your rava is coarse, grind a little to make it fine (video shows grinding semolina to finer texture). This makes the puri flakier. 2. Mix dry ingredients In a bowl combine મેંદાનો લોટ (Refined Wheat Flour)*, fine *રવા , jeera, crushed pepper and salt. 3. Prepare hot ghee (wagharia) Heat ghee or oil until very hot, add ½ tsp hing, then immediately pour over the flour mixture. This technique coats flour particles and helps long-lasting crispiness (shown in video). 4. Rub & form crumbs With a spoon then by hand rub the ghee into the flour so every particle is coated. This creates layers and a flaky texture. 5. Knead with hot water Add small amounts of * hot * water and knead a * stiff * dough (not soft). The video stresses using hot water so the ghee doesn’t solidify away from the flour — this keeps the dough tight and flaky. 6. Shape (luva / lumps → press) Make small lumps (luva) and flatten between palms or roll lightly. Prick with a fork (or make small holes) so they do not puff up while frying (video method). 7. Frying — critical temperature tips Test oil by dropping a small piece of dough — it should sizzle and settle slowly (not immediately puff up). Fry on * low to medium-low * heat as shown — this ensures even golden crisping without burning. Flip once and remove when a nice golden brown forms. Cooling on paper towels helps drainage. --- Tips & Variations ✅ Use part wheat flour or maida (all-purpose flour) for a more flaky version — many Gujarati cooks use maida + rava for extra flakiness. Add a pinch of ajwain (carom) or sesame seeds for aroma and digestibility. For a lighter snack, shallow-fry or use an air-fryer at controlled temp (experiment with small batch). --- Cultural & Seasonal Significance (સાંસ્કૃતિક મહત્ત્વ) * ફરસી પુરી * is a popular Gujarati teatime & festival snack — often made during Diwali, family gatherings, and vrat/vara variations exist (rava/menda or wheat versions). It pairs well with chai and makes for popular gift/snack boxes during festive season. --- FAQs (Google-friendly Q&A) ❓ Q: Why did my farsi puff up too much? A: Usually because oil was too hot or dough was too wet/soft. Prick puris with fork and fry on low/medium-low heat. Q: Can I use wheat flour or maida instead of menda? A: Yes — many recipes use maida or wheat + rava for a different flaky texture. If using maida, adjust water slightly and keep dough stiff. Q: How to keep them crispy for gifting? A: Cool completely, store in an airtight tin only when fully dry. Use dry rice or silica packets (food-grade) if shipping long distance. Avoid moisture. Q: Can I make this oil-free / baked? A: Air-frying or baking reduces oil but will change texture—do a small trial batch and brush with little oil for layers. --- Suggested video chapters (timestamps you can add) 00:00 Intro 00:08 Ingredients & semolina grinding 00:57 Spicing and ghee prep 02:00 Kneading with hot water 04:30 Shaping & pricking 07:00 Frying tips & temperature test 08:20 Final reveal & serving --- SEO Tags ફરસી પુરી,મેંદા ફરસી,મેણડા ની ફરસી,મેનદા ફરસી પુરી,Gujarati Farsi Puri,Farsi Puri,Menda Farsi,Menda Puri,Gujarati snacks,Diwali snacks,crisp puri,how to make farsi puri,khasta puri,tea time snacks,Kathiyawadi Swad,Bhavnaben Rathod,how to make menda farsi --- High-ranking Hashtags #FarsiPuri #GujaratiRecipes #DiwaliSnacks #KathiyawadiSwad #CrispyPuri --- If you liked this recipe, * Subscribe * to * Kathiyawadi Swad * and hit the * bell * 🔔. Try it and comment how your farsi turned out — I love reading your feedback! ❤️