Kashmiri Puri

Kashmiri Puri

1 cup  plain flour
1 cup  wheat flour
1 tbsp.  aniseed, roasted & ground
1 tsp.  dry yeast
5/8 cup  warm milk
2 Tbsp  sugar
2 Tbsp  curd
8 strands  saffron strands
1 tsp.  poppy seeds
  ghee for deep frying as required
1/2 tsp.  salt

Sprinkle yeast and 1 tsp sugar over warm milk, cover and leave aside for 30
mins. Sift together wheat flour, plain flour and salt in a bowl, add the
remaining sugar and aniseeds. 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 hours (for best results keep overnight). Next morning knead again
and divide the dough into 20 balls. Mix saffron, curd and poppy seeds together
and leave aside for 15 mins. Roll out each ball into a 4' round puri and smear
one side of each puri with the saffron mixture before frying. Heat ghee in a pan
and fry 1-2 puris at a time until it turns golden brown. Serve hot with dahi.
By:  www.sanjeevkapoor.com

Source:

rec.food.cooking, rec.food.recipes