Stuffed Shahi Puri

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

स्टफ्ड शाही पूरी - हिन्दी में पढ़ें (Stuffed Shahi Puri in Hindi)

સ્ટફડ શાહી પૂરી - ગુજરાતી માં વાંચો (Stuffed Shahi Puri in Gujarati)

Added to 426 cookbooks This recipe has been viewed 97585 times

As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil.

The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience.

Try other stuffed puris like Stuffed Cauliflower Puri and Khus-khus ki Puri .

Add your private note

Stuffed Shahi Puri recipe - How to make Stuffed Shahi Puri

Tags

Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 12Makes 12 puris (12 puri )
Show me for puris

Ingredients

For The Dough
1 1/2 cups finely chopped fenugreek (methi) leaves
1 1/2 cups whole wheat flour (gehun ka atta)
1/4 tsp baking powder
1 tbsp fresh curds (dahi)
2 tbsp melted ghee
salt to taste

To Be Mixed Into A Stuffing
3/4 cup grated paneer (cottage cheese)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
oil for rolling and deep-frying

Method

For the dough

Sprinkle salt over the fenugreek leaves and leave aside for 15 minutes. Squeeze out the water and discard it.
Add all the remaining ingredients and knead into a stiff dough using enough water.
Divide the dough into 12 equal portions and keep aside.

How to proceed

Divide the stuffing into 12 equal portions and keep aside.
Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter circle with the help of a little oil.
Put one portion of the stuffing in the centre and bring the edges together to cover the stuffing completely. Roll out again into 75 mm. (3”) diameter circle with the help of a little oil.
Repeat with the remaining portions and stuffing to make 11 more stuffed puris.
Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both sides. Drain on absorbent paper.
Serve immediately.