Khus Khus Ki Puri


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Delicious is the only word for these puris. They can also be served as a snack.

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Preparation Time: 
Cooking Time: 
Makes 20 servings
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For The Dough
1 1/2 cups plain flour (maida)
4 tbsp hot melted ghee
1/2 tsp nigella seeds (kalonji)
3/4 tsp salt

For The Stuffing
4 tbsp poppy seeds (khus-khus)
1/4 tsp asafoetida (hing)
2 tsp cumin seeds (jeera)
4 big whole dry kashmiri red chillies
4 cardamoms (elaichi)
4 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1/2 tsp nigella seeds (kalonji)
1/2 tsp ground ginger (adrak)
2 tsp ghee
salt to taste

For The Puris
ghee for deep-frying

For the dough

  1. Sieve the flour very well.
  2. Add the ghee, kalonji and salt and prepare a stiff dough for puri by adding water.
  3. Knead very well.

For the stuffing

  1. Soak the khus-khus in very little water and make a thick paste of it.
  2. In a tava (or skillet), roast the asafoetida, cumin seeds, chillies, cardamoms, cloves and cinnamon for 2 minutes. Powder the roasted spices very well.
  3. Heat the ghee in vessel and fry the ginger and kalonji for 1/2 minute.
  4. Add te khus-khus and fry again for 1 minute. Take the vessel off the fire.
  5. Add the powdered masala and salt. Mix very well.

How to proceed

  1. Divide the dough into 20 balls.
  2. Roll out one ball a little and put 1/2 teaspoon of filling in the centre. Lift the edges towards the centre and close the centre so as to completely envelope the stuffing. Roll again.
  3. Repeat for the rest of the dough.
  4. Deep fry in hot ghee.
  5. Serve hot with potato vegetable.
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