How to make Kashmiri Puri - Puri stuffed yogurt and yeast.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) , Refined flour (maida) (मैदा)

Cuisine : Kashmiri

Course : Breads

Kashmiri Puri Recipe Card

Kashmiri Puri
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Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

For more recipes related to Kashmiri Puri checkout Puri, Aloo Parantha. You can also find more Breads recipes like Mooli Parantha, Apple Khoya ka Parantha, Aloo Puri, Makkai Di Roti.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Puri Recipe

  • Whole wheat flour (atta) 1 cup

  • Refined flour (maida) 1 tablespoon

  • Yogurt 2 cups

  • Fennel seeds (saunf) 1 tablespoon

  • Yeast dry yeast 1 teaspoon

  • Sugar 2 teaspoon

  • Milk powder 5/8 cups

  • Saffron (kesar) 8 strands

  • Poppy seeds (khuskhus/posto) 1 teaspoon

  • Salt to taste

  • Ghee to deep fry

Method

Step 1

Roast fennel seeds and grind to a fine powder.

Step 2

Sprinkle yeast and one teaspoon sugar over warm milk, cover and leave aside for half an hour.

Step 3

Sift together wheat flour, refined flour and salt in a bowl, add the remaining sugar and fennel powder.

Step 4

Gradually pour the yeast mixture and knead well for fifteen to twenty minutes till the dough becomes soft.

Step 5

Cover with a damp cloth and keep aside for four to six hours (for best results keep overnight).

Step 6

The following morning, knead again and divide the dough into twenty balls.

Step 7

Mix saffron, yogurt and poppy seeds together and leave aside for fifteen minutes.

Step 8

Roll out each ball into a four-inch diameter round puri and smear one side of each puri with the saffron mixture before frying.

Step 9

Heat sufficient ghee in a kadai and fry one or two puris at a time until golden brown.

Step 10

Drain onto an absorbent paper. Serve hot with dahi.