Ingredients:
Plain flour: 1 cup
Wheat flour: 1 cup
Aniseed: 1 tb
Dry yeast: 1 ts
Warm milk: 5/8 cup
Sugar: 2 tb
Curd: 2 tb
Saffron strands: 8
Poppy seeds: 1 ts
Ghee: For deep-frying
Salt: ½ ts
The Steps:
Pre - Preparation :
Roast and grind the aniseed.
Preparation :
1) Sprinkle yeast and 1 ts sugar over warm milk,
cover and leave
aside for 30 mins.
2) Sift together wheat flour, plain flour and salt
in a bowl, add
the remaining sugar and aniseeds.
3) Gradually pour the yeast mixture and knead well
for 15-20 mins
till the dough becomes soft, cover with a damp cloth
and keep aside
for 4-6 hrs (for best results keep overnight).
4) Next morning knead again and divide the dough
into 20 balls.
5) Mix saffron, curd and poppy seeds together and
leave aside for
15 mins.
6) Roll out each ball into a 4.
7) Heat ghee in a pan and fry 1-2 puris at a time
until it turns
golden brown.
Calories: 2155
Suggested Accompaniments:
Dahi.