How to make Tilwali Poori - A delicious variation of the popular puris - sesame seeds lend a special aroma.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Wholewheat Flour, Refined Flour
Cuisine : Uttar Pradesh
Course : Breads
Tilwali Poori Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
For more recipes related to Tilwali Poori checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Peethiwali Poori , Rajasthani Bati . You can also find more Breads recipes like Gobhi ke Paranthe, Motichoor Paranthe, Jain Missi Roti, Gobhi Peas Parantha.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tilwali Poori Recipe
Wholewheat Flour 1 cup
Refined Flour 1 cup
Black peppercorns 8-10
Sesame seeds (til) 2 tablespoons
Fresh coriander leaves 3 tablespoons
Ghee 1/4 cup
Salt to taste
Oil to deep fry
Cloves 2
Method
Step 1
Dry roast sesame seeds and keep aside. Dry roast peppercorns and grind them coarsely. Clean, wash and finely chop coriander leaves. Mix wheat flour and refined flour and sieve with salt.
Step 2
Add ghee and rub between palms to get a crumbly texture. Add chopped coriander, crushed peppercorns and sesame seeds and knead to stiff dough using very little water if required.
Step 3
Divide the dough into twenty-four equal portions and shape into small balls. Roll out each ball into a small poori and fold it in half, fold again to form a small triangle.
Step 4
Put a piece of clove in center. Heat sufficient oil in a kadai and deep fry till golden brown and crisp. Drain onto an absorbent paper and store in airtight jars.
