January 7, 2019 Sweet and Crispy Parsi Puri – Tal Papra

Sweet and Crispy Parsi Puri – Tal Papra

by Ervad Marzban Hathiram

Editor’s Note: Sweet and Crispy Parsi Puri stays for a long time like a month. It is fondly called Tal Papra. Made from sesame seeds (Tal), cardamom and nutmeg powder, and caraway seeds.

As I get ready for a very important prayer day tomorrow, here’s an old recipe not very commonly made today.. Tal na papra… A sweet puri infused with sesame seeds, cardamom and nutmeg powder, and caraway seeds.

Equal proportions of plain and whole wheat flour are mixed with powdered sugar, a generous quantity of sesame seeds and the fragrant powders, ghee, a little water and mixed into a hard dough and rested. The dough is then rolled out into very very thin puris…almost tissue like.

The unique feature of these puris is that they are dry roasted on the griddle first and then fried in boiling oil… And it has to be done simultaneously and fast… Or you have burnt stuff… Hence the stove setup and the need to have quick hands…

My granny Dinamai used to make hundreds of these papra and store them in large aluminum boxes as we went to the village during vacations. I used to devour unimaginable quantities without any thought to the effort that goes into making them.

Today as I made them for the first time, I remembered Dinamai and sent up a small prayer in her memory, and apologized for the trouble I must have caused her. The papra I made were nowhere compared to what she used to make, but brought back memories of childhood and good times…

For me, women like Dinamai were the ultimate role models. They labored, under the most harsh conditions, without a murmur of protest, and gave all they had for the benefit of their spouse, children and family. For me, Dinamai was more emancipated and a greater symbol of feminity than those shrill voices we hear today, or the so called ‘hot chicks’ who can’t hold a ladle in their hands and consider cooking beneath their dignity or who need 10 hours of sleep and then some more…

Behdin Dinamai Behdin Nariman, may your Ruvan progress ahead! @ Udvada

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

2 thoughts on “Sweet and Crispy Parsi Puri – Tal Papra

  1. Hi Cyrus, This is a post by Ervad Marzban Hathiram (Udvada). He mentions using “Equal proportions” of plain and whole wheat flour are mixed with powdered sugar, a generous quantity of sesame seeds and the fragrant powders, ghee, a little water and mixed into a hard dough and rested. Fry and roast as described by Ervad Marzban Hathiram (Udvada)

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