Kashmiri Puri Puri stuffed yogurt and yeast. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Jun 2016 in Recipes Course New Update Main Ingredients Whole wheat flour (atta) , Refined flour (maida) Cuisine Kashmiri Course Breads Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg 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 Roast fennel seeds and grind to a fine powder. Sprinkle yeast and one teaspoon sugar over warm milk, cover and leave aside for half an hour. Sift together wheat flour, refined flour and salt in a bowl, add the remaining sugar and fennel powder. Gradually pour the yeast mixture and knead well for fifteen to twenty minutes till the dough becomes soft. Cover with a damp cloth and keep aside for four to six hours (for best results keep overnight). The following morning, knead again and divide the dough into twenty balls. Mix saffron, yogurt and poppy seeds together and leave aside for fifteen minutes. Roll out each ball into a four-inch diameter round puri and smear one side of each puri with the saffron mixture before frying. Heat sufficient ghee in a kadai and fry one or two puris at a time until golden brown. Drain onto an absorbent paper. Serve hot with dahi. Nutrition Info Calories 1224 Carbohydrates 136.7 Protein 36.5 Fat 59.3 Other Fiber Zinc- 3.6mg #Refined flour (maida) #Salt #Sugar #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article