Gujarati Cuisine ~ Farsi Puri

Farsi puri are crispy and spicy fried discs from the state of Gujarat. The word "farsi" got me confused when I had seen the recipe years ago. It turns out it has nothing do with anything Persian but the word "Farsi" means "crispy" in Gujarati. Farsi puris are the Gujarati version of Mathris. Both are made using all purpose flour and semolina. The only difference being chili powder is used in mathris while crushed / whole black pepper gives the heat to these farsi puris. It is a great travel snack or to munch on with your evening cup of coffee / tea. 

Ingredients: (yield 2 dozen)
1 & 1/4 cups all purpose flour
1/4 cup semolina
2 - 3 tsp oil / ghee
Salt to taste
2 tbsp. coarsely powdered black peppercorns 
1 tbsp. cumin seeds, coarsely crushed
1 tbsp. ajwain seeds/ carom seeds, coarsely crushed
Oil for frying

Method:
* Combine all the ingredients except the oil for frying in a mixing bowl. Add enough warm water to form a soft dough. Cover and allow the dough to rest for at least an hour.

* Divide the dough into lemon sized portions and shape them into balls. Using a rolling pin, roll a ball into a big sized square / rectangle. Apply oil over the rolled out square.

* Then roll it into a log and cut into small pieces.

* Roll out each piece into a small disc.

* In the meanwhile, heat oil for deep frying in a kadai / deep frying pan. Gently drop the rolled out discs into the hot oil, without overcrowding the pan. Fry on low flame flipping once or twice in between, until the discs turn golden brown on both sides and are crispy.

* Repeat the process with the remaining dough.

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