How to make Til Aur Gur Ki Puri -

A delicious variation of the popular puris - sesame seeds lend a special aroma.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White sesame seeds (सफेद तिल), Jaggery

Cuisine : Maharashtrian

Course : Breads


For more recipes related to Til Aur Gur Ki Puri checkout Til Poli. You can also find more Breads recipes like Matar Paneer Kulcha Malai Na Paratha Rajasthani Baati - SK Khazana Methi Parantha

Til Aur Gur Ki Puri

Til Aur Gur Ki Puri Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Til Aur Gur Ki Puri Recipe

  • White sesame seeds 1/2 cup

  • Jaggery grated 3/4 cup

  • Whole wheat flour (atta) 3/4 cup

  • Refined flour (maida) 1 cup

  • Pure ghee 2 tablespoons

  • Salt to taste

  • Black peppercorns crushed 4-5

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Cloves 20

Method

Step 1

In a large bowl mix atta, maida, two tablespoons of til, jaggery, ghee, salt, peppercorns, green chillies, coriander leaves and red chilli powder. Add sufficient water and knead into a soft dough. Rest the dough, covered with damp cloth, for at least half an hour.

Step 2

Dry roast the remaining til on very low heat stirring continuously till they are crisp and golden. Divide the dough balls into twenty equal portions. 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 3

To hold the folds prick with cloves. 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.

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MasterChef Sanjeev Kapoor

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.