Air fryer recipe · Desserts & Bakes · Jammu and Kashmir
Kashmiri Modur Puri
Flat, lightly sweet wheat puris with cardamom and poppy seeds, made by Kashmiri Pandit families for Diwali and served with kahwa. The original is fried; air-fried, they come out crisp and biscuit-like.
- 40 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
- Jammu and KashmirState
Part of the Diwali across India collection
Nutrition per serving
- 275kcal
- 4.2 gprotein
- 44.2 gcarbs
- 10.1 gfat
- 5.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour (atta)2 cups
- Sugar1/3 cup
- Ghee3 tbsp + 1 tbsp for brushing
- Cardamom powder1/2 tsp
- Poppy seeds (khus khus)1 tbsp
- Warm water1/2 cup
Method
Dissolve the sugar
Stir the sugar into the warm water until it fully dissolves. Let it cool until just warm.
Make the dough
Mix the atta and cardamom, then rub in 3 tbsp ghee. Add the sugar water little by little and knead into a firm dough. Rest it covered for 15 minutes.
Roll and prick
Divide into small balls and roll each into a round about 4 mm thick and the size of your palm. Prick each round all over with a fork so it stays flat, as modur puri should not puff.
Add the poppy seeds
Brush the tops lightly with ghee and press a pinch of poppy seeds onto each one so they stick.
Air-fry gently
Lay the puris in a single layer in the basket. Air-fry at 160°C for 12 min, turning once halfway, until light golden. Sugar browns quickly, so check at 10 minutes. Cool on a rack until crisp and serve with kahwa.
