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5–8
Easy
45 min
Published 2016
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.
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
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