Fun Dhamaal Recipes, Fun Recipes, Indian Recipes, Usa Recipes, UK Recipes, Aloo Ki Puri, Bhaturas Chapati, Cooker Naan, Green Peas Parathas, Rotis, Vegetarian Recipes, Snacks Recipes, Rice Recipes, Pickle Recipes, Chutney Recipes,  Fish Recipes, Lamb Recipes, Chicken Recipes, Dessert Recipes, Egg Curry Recipes,  Sweet Recipes, Soup Recipes, Salad Recipes, Appetiser Recipes, Drink Recipes

Rotis

Vegetarian Recipes
Snacks Recipes
Rice Recipes
Pickle Recipes
Chutney Recipes

Fish Recipes
Lamb Recipes
Chicken Recipes
Dessert Recipes
Egg Curry Recipes

Sweet Recipes
Soup Recipes
Salad Recipes
Appetiser Recipes
Drink Recipes

Roti Recipes

 
Aloo Ki Puri
Bhaturas
Chapati
Cooker Naan
Green Peas Parathas
Hare Mattar Ki Puri
Khus Khus Ki Puri
Layered Chapaties
Makai Aur Subzi Ki Roti
Makkai Roti
Mint Ki Roti
Misi Jaisi Roti
Mooli Aur Palak Ka Paratha
Naan
Onion Roti
Palak Ki Roti
Paneer Parathas
Phoolgobhi Aur Methi Ki Roti
Puran Poli
Puri
Pyaaz Ki Roti
Rice Roti
Shahi Puris
Spicy Paneer Naan
Spring Onion Parathas With Chinese Stuffing
Subzi Ka Paratha

Indian Cooking Recipe : Khus Khus Ki Puri

Khus Khus Ki Puri

Ingredients :

For the dough :
2 teacups maida
4 tbsp hot melted ghee
½ tsp kalonji
¾ tsp salt

For the stuffing :

4 tbsp khus-khus
¼ tsp asafoetida
2 tsp jeera
4 big red Kashmiri chillies
4 cardamoms
4 cloves
2 stocks cinnamon
½ tsp kalonji
½ tsp ground ginger
2 tsp ghee
salt to taste

For the puris :

Ghee for deep frying

Method :

For the dough :
Sieve the flour properly. Put the ghee, kalohji and salt to make a stiff dough for puri by using enough water.
Knead properly.

For the stuffing :

Soak the khus-khus in very little water and make a thick paste of it.
In a tava roast the asafoetida, jeera, chillies, cardamoms, cloves and cinnamon for at least 2 minutes.
Powder the roasted spices properly. Heat the ghee in a vessel and sauté the ginger and kalonji for ½ minute.
Put the khus-khus and sauté again for 1 minute. Take the vessel off the fire.
Put the powdered masala and salt. Stir properly.


How to proceed :

Divide the dough into 20 balls. Roll out one ball a little and put ½ tsp of filling in the center.
Lift the edges towards the center and seal the center so as to completely envelope the stuffing. Roll again.
Repeat the same procedure for the remaining dough. Deep fry in hot ghee.
Ready to serve hot with potato vegetable.