The authentic Gujrati name for these crispy, crunchy, spicy crisp breads is Farsi Puri. Farsi, refers to the flaky texture of this puris, but I still like to refer to them as Titta Puri… titta because it means spicy.
These puris appear on most Gujrati menus around Diwali. They can be pre made and stored and in an airtight container for up to 2 weeks. The peppery spiciness balances really well with sweet masala chai, just the perfect thing to serve when unexpected guests arrive during the Diwali festivities.
The key thing to remember when making Farsi Puri is to have a firm dough and coarsely ground pepper.
Titta Puri – (Farsi Puri)
- ½ cups plain white flour
- 3 Tbs semolina
- 1 Tbs black peppercorns
- 1 tspn cumin seeds
- ¼ tspn turmeric
- 3 Tbs ghee
- Salt to taste (approx.1 – 11/2 tspn)
- ½ cup water
- Vegetableoil for frying
- Place semolina and black peppercorns in the mixing bowl, insert simmering basket and grind 10 sec /speed 10. Remove simmering basket and set aside.
- In the mixing bowl, add flour,cumin seeds, turmeric and salt to the semolina and peppercorns. Mix 3 sec /speed 3.
- Next add ghee and mix for a further 3 sec /speed 6.
- Remove MC, on speed 2/ slowly add water through the hole, stopping when the dough comes together. (you may not need more or less water but remember the dough has to be firm)
- Insert the MC then on knead(dough mode), knead / 3mins. Cover and rest for 20 mins
- Divide the dough into 4 equal parts. Roll into a thin large disc. Using a 4inch cookie cutter, cut into small discs. Prick each disc all over with a fork and set aside on a tray. Continue the process with the remaining dough.
- Heat oil in a work or deep fryer (about 190deg). Fry 3-4 puris at a time until light golden brown in colour on both sides.
- Drain with a slotted spoon and place on paper towels to drain. Cool completely and store in an airtight container.