How To Make Khus Ki Poori
How To Make Khus Ki Poori
Khus ki Poori is a simple to-make and lip-smacking recipe. Adding an interesting turn to the class of pooris, Khus ki Poori is ready with khus, flour and flavors.
Khus Ki Poori
Ideal for breakfast and early lunch, this dish is delicious when presented with a hot potato sabzi to your friends and family. This delicacy is great for Holi and for pot karma. To start, follow our bit by bit recipe beneath!
Elements of Khus ki Poori
For Filling
4 1/2 tablespoon poppy seeds
1/2 teaspoon asafoetida
4 1/2 red stew
1 teaspoon ginger
4 tablespoon vegetable oil
salt as required
2 1/2 teaspoon cumin seeds
4 1/2 green cardamom
4 1/2 clove
2 1/2 cinnamon stick
1 teaspoon poppy seeds
For Dough
2 1/2 cup regular flour
4 1/2 tablespoon ghee
1 teaspoon dark cumin seeds
1 teaspoon salt
The most effective method to make Khus ki Poori
Stage 1 Prepare the poori batter
To set up the batter, take a bowl and sifter the flour. Add ghee, poppy seeds, salt and water and ply appropriately.
Stage 2 Prepare the stuffing for pooris
For stuffing the pooris, take a tawa and broil asafoetida, cumin seeds, enormous red Kashmiri chillies, green cardamoms, cloves and cinnamon sticks.
At the same time, splash khus in a bowl of water, mix well to make a thick glue.
Stage 3 Roast the flavors in some oil
Presently, take a blender and mix the cooked flavors together. Take a little container and intensity ghee over a medium fire.
Add ginger and poppy seeds and saute it for 30 seconds. Presently, add poppy seeds in the combination and mix well. Switch off the fire and add the combination of flavors with salt and blend well.
Stage 4 Make mixture balls and fill in the filling
Take a kadhai and pour some ghee in it. While the ghee is warmed, partition the batter into 20 equivalent measured balls and afterward roll them.
Put 1/2 teaspoon of the filling in the focal point of the poori and envelope them and roll once more.
Stage 5 Fry the pooris and serve hot!
Profound fry the pooris in the ghee until they become brilliant brown in variety. Serve hot with hot and fiery aloo ki sabzi.
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