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

Tilwali Puri Recipe Card

Tilwali Puri
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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 Chicken Hazarvi Kabab, Cheesy Bread Pakora, Bhajanee Thalipeeth, Idada.

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.