Name: Dadi’s puris (With poppy seeds and green chilli)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 5–8
Cuisine: Pakistani
Ingredients: 2–3 green chillies; 500 g/1 lb 2 oz/4¼ cups unbleached wholemeal flour (atta) – you can buy this in Indian shops; 1 tbsp cumin seeds, dry-roasted before grinding; 2.5-cm/1-inch piece ginger, peeled; about 50–60 ml/2–2¼ fl oz/scant ¼–¼ cup water; salt, to taste; 2 tbsp ghee; 50 ml/2 fl oz/scant ¼ cup vegetable oil, for frying; 2 tbsp black poppy seeds; 2 tbsp white poppy seeds

Preparation info

Makes
5–8

Difficulty
Easy
Ready in
45 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This is my Dadi’s (paternal grandmother) recipe – it has a delicate poppy seed, green chilli and ginger paste stuffed into a puri flatbread. It’s best eaten with chutney, and is perfect at any time of day.

Ingredients

2 tbsp white poppy seeds
2 tbsp black poppy seeds
2–3

Method

Soak the poppy seeds in a bowl of water for 24 hours, then drain and put into a small wet grinder or food processor. Add the green chilli, ginger and dry-roasted cumin seeds and grind until smooth.

Mix the wholemeal flour and a pinch of salt together in a large bowl. Make a well in the middle and pour in enough water to make a dough. Knead for 3–4 minutes until it forms a soft to firm d

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of