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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.
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