Modur puri and kahwa

Modur puri are deep-fried sweet flatbreads, which are crisp and sweet like a biscuit, can hold their shape and have a mildly smoky flavour from the use of black cardamom. Traditionally, these are made as an offering to the gods and as a sweet choice for Kashmiri Pandits on Diwali. The dish is enjoyed with spiced and sweet kahwa tea.

• serves

  4

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

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

1. Combine the sugar in warm water - the sugar should not be fully dissolved.
2. 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. 
3. 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.
4. 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.
5. 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.
6. In a teacup, add a saffron thread and a little crushed almond and pour the strained tea into each cup.

 

Celebrate Diwali with SBS.

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.