How to make Tilwali Puri Recipe - A delicious variation of the popular puris - sesame seeds lend a special aroma

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Refined flour (maida) ( मैदा )

Cuisine : Fusion

Course : Snack

Tilwali Puri

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Tilwali Puri checkout Stuffed Cheeley , Mexican Wraps . You can also find more Snack recipes like Sprout Bhelpuri, Cucumber and Arugula Pinwheel Sandwiches, Banana Chapati, Three Flavour Popcorn. Or try out these recipes from Fusion Cuisine like Hawaiian Chicken Kababs, Moong Mauth Chaat, Chocolate Pumpkin Pie, Steamed Fish With Rice Noodles.

Tilwali Puri Recipe Card

Tilwali Puri

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Tilwali Puri

  • Whole wheat flour (atta) 3/4 cup

  • Refined flour (maida) 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


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.

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