अन्नपूर्णा बंधानी हिंग // Annapurna Bandhani Hing (asafoetida/asafetida)

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Recipe of Khas Khas Puri  ...


2 teacups plain flour, 4 tablespoons hot melted ghee, ½ teaspoon kalonji,¾ teaspoon salt, 4 tablespoon khus-khus, ¼ teaspoon Annapurna KNT Asafoetida powder, 2 teaspoon cumin seeds, 4 big red Kashmiri chilies, 4 cardamoms, 4 cloves, 2 sticks cinnamon, ½ teaspoon kalonji, ½ teaspoon ground ginger, 2 teaspoons ghee, salt to taste, Ghee for deep frying.

Procedure: For the dough

  1. Sieve the flour very well.
  2. Add the ghee, kalonji and salt and prepare a stiff dough for puri by adding water.
  3. Knead very well.

For the stuffing

  1. Soak the khus-khus in very little water and make a thick paste of it.
  2. In a tava (or skillet), roast the asafoetida, cumin seeds, chillies, cardamoms, cloves and cinnamon for 2 minutes. Powder the roasted spices very well.
  3. Heat the ghee in vessel and fry the ginger and sambhar kalonji for ½ minute.
  4. Add the khus-khus and fry again for 1 minute. Take the vessel off the fire.
  5. Add the powdered masala and salt. Mix very well.

How to proceed

  1. Divide the dough into 20 balls.
  2. Roll out one ball a little and put ½ teaspoon of filling in the center. Lift the edges towards the center and close the center so as to completely envelope the stuffing. Roll again.
  3. Repeat for the rest of the dough.
  4. Deep fry in hot ghee.

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