How to make Farsi Puri - SK Khazana -

Triangular stuffed puris deep-fry till crisp and golden

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा), Green chllies

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Farsi Puri - SK Khazana checkout Coconut Crusted Chicken with Burnt Garlic Mayo. You can also find more Snacks and Starters recipes like Lemon Cranberry Cookies Spinach and Corn on Crackers Poha - SK Khazana Double Cheese Burst Pizza - SK Khazana

Farsi Puri - SK Khazana

Farsi Puri - SK Khazana Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Farsi Puri - SK Khazana Recipe

  • Desiccated coconut 1/4 cup

  • Green chllies 2-3

  • Ginger chopped 1 inch

  • Oil 1 tablespo to deep fry

  • Refined flour (maida) 1 cup + for dusting

  • Ghee 2-3 tablespoons

  • Gram flour 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 3 tablespoons

  • Semolina (suji / rava) 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Sesame seeds (til) 1/2 tablespoon

  • Lemon juice 1 tablespoon

  • Red chilli powder to sprinkle


Step 1

Put desiccated coconut in a blender, add green chillies and ginger and blend to a coarse powder. Transfer into a bowl, add 1 tbsp oil and mix well.

Step 2

Take refined flour in a bowl, add ghee and mix well. Add gram flour, turmeric powder, salt, coriander leaves, salt, semolina, cumin seeds, sesame seeds, lemon juice and sufficient water and knead well to form soft dough. Divide the dough into small equal balls.

Step 3

Dust flour on the worktop and roll out a ball into a small puri. Spread a little coconut mixture on each puri evenly, fold the puri in half and spread a little coconut mixture on half the surface and fold again to form a triangle. Dork the puris with a fork.

Step 4

Heat sufficient oil in a kadai. Slide in the stuffed puris, few at a time, into hot oil and deep-fry till golden and crisp. Drain on absorbent paper. Set aside to cool slightly.

Step 5

Arrange the puris on a serving platter, sprinkle red chilli powder and serve.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.