How to make Tilwali Puri - A delicious variation of the popular puris - sesame seeds lend a special aroma
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Sesame Seeds
Cuisine : Indian
Course : Snacks and Starters
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Tilwali Puri checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Double Ka Meetha, Chocolate, Raisin And Nut Drop Cookies, Dal Jo Lolo, Iced Chocolate Biscuits.
Tilwali Puri Recipe Card
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tilwali Puri Recipe
Refined Flour 3/4 cup
Sesame Seeds 1 cup
Green chillies chopped 2
Fresh coriander leaves chopped small bunch
Peppercorns crushed 4-5
Ghee 2 tablespoons
Salt to taste
Sesame seeds (til) 1/2 cup
Red chilli powder 1/2 teaspoon
Method
Step 1
In a large bowl mix atta, maida, ghee, salt, crushed peppercorns, chopped green chillies, two tablespoons of til, chopped coriander leaves and red chilli powder.
Step 2
Add just enough water to knead into a soft dough. Keep covered with damp cloth for atleast half an hour.
Step 3
Dry roast remaining til on very low heat stirring continuously till they are crisp. Divide the dough balls into twenty equal portions.
Step 4
Divide the til into twenty equal portions. Roll each dough ball into three-inch diameter discs. Sprinkle the roasted til. Fold into half then into quarter.
Step 5
To hold the folds prick with cloves. Roll out the remaining dough balls similarly. Heat sufficient oil in a kadai and deep fry the puris till crisp and golden brown on both the sides. Drain onto an absorbent paper and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.