serves
4
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
This sweet dish can be stored at room temperature in a cool dark place for several days.
Ingredients
Modur puri
- ¾ cup warm water
- ¾ cup sugar
- 2 cups atta or wholemeal flour
- 2 tbsp ghee
- 1 tsp cardamom
- Ghee, for deep-frying
- Poppyseeds, to serve
Kahwa
- 2 tbsp loose green tea (kahwa or oolong)
- 3 cups water
- 2 cardamom pods
- 2 cinnamon stick
- 2 tbsp sugar
- 8 saffron threads
- 1 tbsp almonds, crushed
Instructions
- Combine the sugar in warm water - the sugar should not be fully dissolved.
- In a separate bowl, combine flour and black cardamom with 2 tbsp ghee. Slowly add the sugar mixture to the flour until a dough forms. Use your hands to knead but do not over-knead.
- Evenly section out 8 small balls (about 50 g each) and then roll them into flatbreads, the size of the palm of your hand. Using a fork or the back of a spoon, make indentations into the bread across the surface, to stop the puri from puffing.
- Fry in a kadai or a deep frypan over medium heat (or about 165-170°C in a deep frier). Once golden brown, remove from the pan and sprinkle each puri with poppyseed.
- To make kahwa, brew the loose tea leaves in a pot with water, cardamom and cinnamon and bring to a boil. Stir in sugar, to taste.
- In a teacup, add a saffron thread and a little crushed almond and pour the strained tea into each cup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This sweet dish can be stored at room temperature in a cool dark place for several days.
