khas khas poori

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

Khus Khus Poori Recipe – Khus Khus Ki Puri – Poppy Seeds Puri

Khus khus poori is a tasty and super yummy treat to your guests. Poppy seeds or Khus-khus are almost used in all Indian cuisines. Today we have delicious poori recipe prepared with poppy seeds and other desi spices. We have also added nigella seeds to add flavoring.

These khus khus pooris makes an incredible breakfast or serve them steaming hot in lunch with your favorite curry or pickle and raita. Khus khus poori is surely a treat to you that you will crave for more and more. So, try out our version of khus khus poori recipe with this simple recipe and step-by-step pictures. Enjoy!

Directions

Making:

Take refined flour in a big mixing bowl and add 3 tbsp of ghee to it followed by salt and nigella seeds. Mix everything really well. Now add water in small portions and knead stiff dough as required for making poori. Dough is now ready. Less than ½ cup of water is used for kneading this much quantity of flour. Cover and keep it aside for 15-20 minutes to set.

khas khas poori

Meanwhile, heat a pan and add brown cardamom seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, asafoetida and nigella seeds into it. Dry roast all the spices until they become slightly brown and fragrant.

khas khas poori

Once the whole spices are roasted aptly, transfer it to a plate. Allow them to cool down completely. After that, place them in mixer jar and ground it into a fine powder. Also add salt and coriander powder. Churn it again. Masala is now grounded well. Transfer it to a bowl.

khas khas poori

Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste. Keep it aside. Prepare the stuffing for the pooris.

khas khas poori

Place a pan on flame and pour 1 tbsp of ghee into it. Once the ghee is melted, add poppy seeds paste into it. Saute the paste until it becomes fragrant and there is slight change in colour. It will take about 4-5 minutes. Keep the flame on medium.

khas khas poori

Poppy seeds paste is now roasted aptly. Add ginger paste to it. Saute it again for a while. After that, add grounded masala, red chilly powder and dry mango powder. Mix it really well and saute it for 1-2 minutes. Keep the flame on low.

khas khas poori

Now everything is mixed well. Stuffing is now ready. Turn off the flame. Transfer the stuffing to a bowl. Allow it to cool down completely.

khas khas poori

Dough has also puffed up. Grease the hand with some ghee and rub the dough. Divide the dough into smaller than small lemon sized balls. 17 dough balls are prepared with this much quantity of flour.

Khas khas poori

Lift a dough ball and make it smooth. Flatten it slightly. Roll it out into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Then lift its edges and bring them together. Close the stuffing completely.

khas khas poori

Now flatten it by pressing with palm, so that the stuffing spreads evenly. Place the stuffed dough ball on rolling board. Roll it out gently with a rolling pin into 2.5-3 inch poori.

khas khas poori

Heat enough oil in a wok to deep fry the pooris. Once the oil is heated aptly, drop rolled poori into it. Keep the flame on medium.

khas khas poori

When poori starts floating on oil then flip its side. Press it gently with the spatula and fry it until it turns golden brown in colour from both the sides.

khas khas poori

Poori is fried aptly. Lift it with slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer it on kitchen paper towel. Similarly, stuff, roll and fry the rest of the pooris until the dough is utilized completely. Khus khus pooris are now ready.

khas khas pooriServing:

Serve these crispy and delectable khus khus pooris steaming hot along with matar paneer, aloo matar, aloo tamatar, chutney, raita, pickle or any sabzi you desire. Enjoy!

Suggestions

  • Here we have roasted whole spices and used its powder but you can also use garam masala instead of it. You can also use ghee for frying the pooris.
  • If you don’t have small mixer jar them crush the roasted whole spices in a mortar pestle and prepare a fine powder of it.
  • If you will roast it in non-stick wok then it will not stick to the bottom. Otherwise, poppy seeds paste sticks at the base of the pan which we have to scrape out with a spatula.
  • Be careful while stuffing the pooris. Close the stuffing properly. Flatten it so that the stuffing becomes even. Make sure that the poori doesn’t splatter with rolling it. If it sticks on the rolling board then dust it with some dry flour. Fry them as you fry pooris.

Khus Khus Poori Recipe - Khus Khus Ki Puri - Poppy Seeds Puri khas khas poori
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour – 1.5 cup (200 grams)
  • Ghee – 4 tbsp
  • Nigella seeds – ¼ tsp
  • Salt – ½ tsp
  • Poppy seeds – ¼ tsp (soaked for an hour)
  • Oil – to fry
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 pinch
  • Whole spices – cloves – 3, black peppercorns – 8-10, brown cardamom – 2, cinnamon stick – ½ inch
  • Coriander powder – 1 tsp
  • Ginger paste – ½ tsp
  • Nigella seeds – ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Salt – ½ tsp or to taste
  • Dry mango powder – ¼ tsp
Instructions
  1. Take refined flour and add 3 tbsp of ghee, salt and nigella seeds. Add water in small portions and knead stiff dough. Cover and keep it aside for 15-20 minutes to set.
  2. Meanwhile, heat a pan and add brown cardamom seeds, cloves, cinnamon stick, black peppercorns, cumin seeds, asafoetida and nigella seeds into it. Dry roast all the spices. Place them in mixer jar along with salt and coriander powder. Churn it. Transfer to a bowl.
  3. Now add soaked poppy seeds into the mixer jar. Ground it into a coarse paste.
  4. Place a pan on flame and pour 1 tbsp of ghee into it. Add poppy seeds paste into it. Saute the paste until the colour changes.
  5. Add ginger paste, grounded masala, red chilly powder and dry mango powder to it. Saute it again for a while. Transfer it to a bowl.
  6. Divide the dough into smaller than small lemon sized balls.
  7. Roll out the dough ball into 2.5-3 inch diameter circle. Place 1 tsp of stuffing on it. Close the stuffing completely.
  8. Roll it out gently with a rolling pin into 2.5-3 inch poori.
  9. Heat enough oil in a wok. Drop rolled poori into it. Keep the flame on medium.
  10. Fry it until it turns golden brown in colour from both the sides.
  11. Transfer it on kitchen paper towel.
  12. Serve these crispy and delectable khus khus pooris steaming hot along with matar paneer, aloo matar, aloo tamatar, chutney, raita, pickle or any sabzi you desire. Enjoy!

 

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