How to make Kashmiri Puri -
Puri stuffed yogurt and yeast.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) , Refined flour (maida) (मैदा)
Cuisine : Kashmiri
Course : Breads
For more recipes related to Kashmiri Puri checkout Puri, Aloo Parantha. You can also find more Breads recipes like Sheermal-SK Khazana Black Gram Sattu Roti Aloo Parantha Bread Rolls
Kashmiri Puri Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kashmiri Puri Recipe
Whole wheat flour (atta) 1 cup
Refined flour (maida) 1 tablespoon
Yogurt 2 cups
Fennel seeds (saunf) 1 tablespoon
Yeast dry yeast 1 teaspoon
Sugar 2 teaspoon
Milk powder 5/8 cups
Saffron (kesar) 8 strands
Poppy seeds (khuskhus/posto) 1 teaspoon
Salt to taste
Ghee to deep fry
Method
Step 1
Roast fennel seeds and grind to a fine powder.
Step 2
Sprinkle yeast and one teaspoon sugar over warm milk, cover and leave aside for half an hour.
Step 3
Sift together wheat flour, refined flour and salt in a bowl, add the remaining sugar and fennel powder.
Step 4
Gradually pour the yeast mixture and knead well for fifteen to twenty minutes till the dough becomes soft.
Step 5
Cover with a damp cloth and keep aside for four to six hours (for best results keep overnight).
Step 6
The following morning, knead again and divide the dough into twenty balls.
Step 7
Mix saffron, yogurt and poppy seeds together and leave aside for fifteen minutes.
Step 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.
Step 9
Heat sufficient ghee in a kadai and fry one or two puris at a time until golden brown.
Step 10
Drain onto an absorbent paper. Serve hot with dahi.
Nutrition Info
Calories : 1224 Kcal
Carbohydrates : 136.7 gm
Protein : 36.5 gm
Fat : 59.3 gm
Other : Zinc- 3.6mg
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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.
