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Khus-khus ki Puri

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Tarla Dalal

25 June, 2014

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Table of Content

About Khus-Khus Ki Puri

Ingredients

Methods

Nutrient values

Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies. Other spices such as cardamom, cloves, cinnamon and nigella seeds are also used to add flavoring.

Ingredients

For The Dough

3/4 cup plain flour (maida)

2 tbsp melted ghee

1/4 tsp nigella seeds (kalonji)

salt to taste

plain flour (maida) for dusting

oil for deep-frying

For The Stuffing

2 tbsp poppy seeds (khus-khus)

1 tsp cumin seeds (jeera)

2 whole dry Kashmiri red chilli , broken into pieces

2 cardamom (elaichi)

2 clove (laung / lavang)

12 cinnamon (dalchini)

1 tsp ghee

a pinch of asafoetida (hing)

1/4 tsp nigella seeds (kalonji)

1/4 tsp finely chopped ginger (adrak)

salt to taste

Method

For the dough

Sieve the flour well.
Combine the flour, ghee, nigella seeds and salt in a deep bowl, mix well and knead it into a stiff dough using enough water.
Divide the dough into 10 equal portions and keep aside.

For the stuffing

Soak the poppy seeds in 2 tbsp of water for 15 minutes and keep aside.
Combine the cumin seeds, red chillies, cardamoms, cloves and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute.
Allow it to cool and blend in a mixer to a fine powder. Keep aside.
Blend the soaked poppy seeds in a mixer till it forms a thick paste. Keep aside.
Heat the ghee in broad non-stick pan, add the asafoetida, nigella seeds and ginger and sauté on a medium flame for 30 seconds.
Add the poppy seeds paste and cook on a medium flame for 1 minute, while stirring continuously.
Remove from the flame, add the powdered masala and salt, mix well and keep aside.

How to proceed

Roll out each portion of the dough into a circle of 72 mm. (2½?) diameter circle using little flour for rolling.
Place 1 tsp of the stuffing in the centre of each circle. Bring together all the sides in the centre and seal tightly.
Roll out again into a circle of 75 mm. (3") diameter circle, using a little plain flour for rolling.
Heat the oil in a deep kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and serve immediately.

Khus-khus ki Puri recipe with step by step photos

Nutrient values (Abbrv)per plate

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The Nutrient info is complete

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Pempemp

Aug. 31, 2021, 2:56 p.m.

I am not very fond of eating puris, but Khus Khus ki pruri is very, very tasty, Khus khus blends well with the other spices that give a great taste and go well with mildly spice potato vegetable.