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Kashmiripuri is a traditional fried puri or puffed Indian bread recipe prepared from mix of maida, wheat flour, yeast, milk , sugar and aniseeds. The dough is left over night and then fried with a coating of saffron and curd.
- Sprinkle yeast and 1 tsp sugar over warm milk, cover and leave aside for 30 mins.
- Sift together wheat flour, plain flour and salt in a bowl, add the remaining sugar and aniseeds.
- Gradually pour the yeast mixture and knead well for 15-20 mins till the dough becomes soft,cover with a damp cloth and keep aside for 4-6 hours (for best results keep overnight).
- Next morning knead again and divide the dough into 20 balls.
- Mix saffron, curd and poppy seeds together and leave aside for 15 mins.
- Roll out each ball into a 4" round puri and smear one side of each puri with the saffron mixture before frying.
- Heat ghee in a pan and fry 1-2 puris at a time until it turns golden brown.
- Serve hot with dahi.
This recipe was contributed by twesha on 13 Feb 2002
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