Mughlai Khus Khus Poori is a delightful Indian dish that combines the richness of Mughlai cuisine with the unique flavor of khus khus (poppy seeds). Here’s a basic recipe for making Mughlai Khus Khus Poori:
Ingredients:
- 2 cups all-purpose flour (maida)
- 2 tablespoons khus khus (poppy seeds)
- 1/4 cup milk
- 1/4 cup yogurt
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- Oil for frying
- Water as needed
Instructions:
- In a mixing bowl, combine the all-purpose flour, khus khus, sugar, salt, garam masala, turmeric powder, and red chili powder. Mix well.
- Add the milk and yogurt to the dry ingredients and knead to form a smooth dough. If the dough is too dry, you can add a little water to achieve the right consistency. Cover the dough and let it rest for about 15-20 minutes.
- After the resting period, divide the dough into small lemon-sized balls.
- Roll out each ball into a small disc, about 3-4 inches in diameter.
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully slide in the rolled-out pooris, one at a time.
- Fry the pooris until they puff up and turn golden brown on both sides. Make sure to gently press down the pooris with a slotted spoon while frying to ensure they puff up evenly.
- Once done, remove the pooris from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve the Mughlai Khus Khus Pooris hot with your favorite accompaniments like curry, chutney, or yogurt.
Enjoy your delicious Mughlai Khus Khus Pooris!
