Thursday, September 28, 2006

DAL POORI (Poori Stuffed with DAL)


1. Moong DAL – 1cup
2. Cumin – 2pinchs
3. Red chilli Powder – 1 /4th tsp
4. Roasted Cumin Powder – 1tsp
5. Ginger – 1 /2tsp
6. Garam Masala Powder – 2pinchs
7. Oil – 1tsp
8. Salt to taste.

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Stuff preparation:
1. Soak DAL overnight in water
2. Throw the water and wash it properly
3. Put the DAL in pressure cooker and mix ¼ cup water (approx).
4. Put the cooker on flame and wait for 1 to 2 whistles.
5. When the cooker is cool, open it and grind the cooked DAL to a thick paste.
6. Heat oil in a pan; add cumin seeds (JEERA), ginger paste, red chili powder
7. Pour the DAL paste into pan and fry it for 1-2 minutes on medium flame.

Poori layer:

1. Wheat flour – 2cups
2. Ghee / Oil – 2tsp
3. Salt – 2pinchs
4. Oil for deep frying.

1. Knead the wheat flour to light stiff dough with 2tsp ghee, water and salt.
2. Divide the dough into small portion.
3. Roll each portion into a ball.
4. Flatten it in the palm and put in a little fried DAL mixture.
5. Close up the dough, and pinch off the excess dough.
6. Then roll out the thick poori.
7. Deep fry in oil on both sides until fluffy and light golden brown.Serve it with sweet chutney.

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