Puri fried in ghee, served with kashmiri sheer chai.
1. Pour water in a pan, add sugar and make sugar syrup. Take 3 cardamoms and remove the skin. Put the seeds of cardamoms in mortar and crush only once or twice with pestle. NOTE: Don't crush seeds too much because it will ruin the taste of puri.
2. Add the crushed seeds to flour and knead the flour with 1/2 cup of ghee and sugar syrup( let it cool a bit first). The dough should be a little stiff.
3. Meanwhile heat ghee in a kadai or a wide open wok on medium to high flame. Take a small amount of dough and make round flat ball of it. Roll this with the help of a rolling pin.
4. Now before you put puri in ghee, check whether the ghee is hot or not. Put the puri in hot oil and as soon as it starts coming up press the puri all over with a perforated spoon. Once you see the brown color on one side, flip puri to other side and let cook. These puris should puff a little( unlike punjabi puris). Puur is ready to serve.