Kashmiri Puri

Ingredients list for Kashmiri Puri

• 1 cup Whole wheat flour (atta)
• 1 tablespoon Refined flour (maida)
• 2 cups Yogurt
• 1 tablespoon Fennel seeds (saunf)
• 1 teaspoon Yeast dry yeast
• 2 teaspoon Sugar
• 5/8 cups Milk powder
• 8 strands Saffron (kesar)
• 1 teaspoon Poppy seeds (khuskhus/posto)
• to taste Salt
• to deep fry Ghee

Method

1. Roast fennel seeds and grind to a fine powder.
2. Sprinkle yeast and one teaspoon sugar over warm milk, cover and leave aside for half an hour.
3. Sift together wheat flour, refined flour and salt in a bowl, add the remaining sugar and fennel powder.
4. Gradually pour the yeast mixture and knead well for fifteen to twenty minutes till the dough becomes soft.
5. Cover with a damp cloth and keep aside for four to six hours (for best results keep overnight).
6. The following morning, knead again and divide the dough into twenty balls.
7. Mix saffron, yogurt and poppy seeds together and leave aside for fifteen minutes.
8. Roll out each ball into a four-inch diameter round puri and smear one side of each puri with the saffron mixture before frying.
9. Heat sufficient ghee in a kadai and fry one or two puris at a time until golden brown.
10. Drain onto an absorbent paper. Serve hot with dahi.

Nutrition Info