Khoya Puri

Ingredients list for Khoya Puri

• 200 grams Khoya grated
• 2 cups Wheat Flour kneaded into dough
• ¼ teaspoon Cumin seeds
• ½ teaspoon Black peppercorns
• 2 Green cardamoms
• ¼ teaspoon Fennel seeds (saunf)
• 2 tablespoon Sugar
• 1 tablespoon Almonds
• 1 tablespoon Pistachios
• Oil for deep frying + for greasing

Method

1. Grind together cumin seeds, black peppercorns, green cardamoms, fennel seeds, sugar, almonds and pistachios into a coarse powder and transfer into a bowl.
2. Add khoya and mash well together.
3. Heat sufficient oil in a kadai.
4. Divide the dough into equal portions and shape them into balls. Shape each ball into a katori, place the khoya mixture in the center, gather the edges and seal well. Shape them into balls and roll out into pooris.
5. Gently slide the pooris into hot oil and deep fry till golden. Drain them on absorbent paper.
6. Transfer into a serving plate and serve hot.

Nutrition Info