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Titta Puri – (Farsi Puri)

Prep Time 5 mins
Cook Time 30 mins
Resting 20 mins
Servings 24 pieces


  • 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.


Variation:   Add 1/2 tspn of red chilli powder for an extra kick.