Dissolve the khameera in water.
Make a well in the wheat flour and add the khameera.
Mix thoroughly and make a dough for preparing puris.
The dough should be covered with a warm cloth and left for 3 hrs. to ferment.
Make a paste of roasted poppy seeds, ginger and salt to taste. Add coriander leaves.
Make a small round from the dough, fill with a small portion of the ground paste and close on all sides.
Prepare all siddoos and steam on a sieve or on a colander.
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