Khus-khus ki Puri
by Tarla Dalal
Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies. Other spices such as cardamom, cloves, cinnamon and nigella seeds are also used to add flavoring.
Khus-khus ki Puri recipe - How to make Khus-khus ki Puri
Preparation Time: Cooking Time: Total Time:
Makes 10 puris
For The Dough
3/4 cup plain flour (maida)
2 tbsp melted ghee
1/4 tsp nigella seeds (kalonji)
salt to taste
plain flour (maida) for dusting
oil for deep-frying
For The Stuffing
2 tbsp poppy seeds (khus-khus)
1 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies , broken into pieces
2 cardamoms
2 cloves (laung / lavang)
12 cinnamon (dalchini)
1 tsp ghee
a pinch of asafoetida (hing)
1/4 tsp nigella seeds (kalonji)
1/4 tsp finely chopped ginger (adrak)
salt to taste
Method
For the dough
For the stuffing
How to proceed
For the dough
- For the dough
- Sieve the flour well.
- Combine the flour, ghee, nigella seeds and salt in a deep bowl, mix well and knead it into a stiff dough using enough water.
- Divide the dough into 10 equal portions and keep aside.
For the stuffing
- For the stuffing
- Soak the poppy seeds in 2 tbsp of water for 15 minutes and keep aside.
- Combine the cumin seeds, red chillies, cardamoms, cloves and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute.
- Allow it to cool and blend in a mixer to a fine powder. Keep aside.
- Blend the soaked poppy seeds in a mixer till it forms a thick paste. Keep aside.
- Heat the ghee in broad non-stick pan, add the asafoetida, nigella seeds and ginger and sauté on a medium flame for 30 seconds.
- Add the poppy seeds paste and cook on a medium flame for 1 minute, while stirring continuously.
- Remove from the flame, add the powdered masala and salt, mix well and keep aside.
How to proceed
- How to proceed
- Roll out each portion of the dough into a circle of 72 mm. (2½?) diameter circle using little flour for rolling.
- Place 1 tsp of the stuffing in the centre of each circle. Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 75 mm. (3") diameter circle, using a little plain flour for rolling.
- Heat the oil in a deep kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and serve immediately.
Nutrient values per puri
| Energy | 101 cal |
| Protein | 0.9 g |
| Carbohydrates | 6.1 g |
| Fiber | 0 g |
| Fat | 8.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 75 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 1.9 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.8 mg |
| Potassium | 10.7 mg |
| Zinc | 0 mg |
Outbrain
I am not very fond of eating puris, but Khus Khus ki pruri is very, very tasty, Khus khus blends well with the other spices that give a great taste and go well with mildly spice potato vegetable.