Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #28
Theme: Indian Breads
For the deep fried Indian bread genre, poori is the most popular type. I did try a recipe for a Spinach Poori a few months ago and even though they tasted delicious, they did not puff up the way they are supposed to so I never posted my attempt. I had some guests over that weekend and my friend and her kids loved them. This is my second attempt at another puffed poori and praying they will puff up for perfect baloon poori’s. Well, here goes!
2 cups chappati flour
1 teaspoon ghee
1/4 teaspoon salt
2/3 cup warm water (approximately – add a little at a time)
1 teaspoon oil
1/2 cup urad dal (black lentils hulled and split), soaked in water for 30 minutes
1/8 teaspoon asoefetida
1 teaspoon fennel seed
1/2 teaspoon cumin seed
1/2 teaspoon onion seed (nigella)
1/2 teaspoon red chile powder (cayenne pepper)
1/2 teaspoon garam masala
1/4 teaspoon salt
oil, for deep frying
Drain the dal and grind to a coarse paste and set aside.
To make the dough, combine flours, ghee and salt in a bowl. Add water and knead to form a semi soft dough. Knead well for 3-4 minutes.
Cover and set aside, while we make the filling.
In a large skillet, heat oil. Add asoefetida, fennel, cumin and nigella. Once they start to splutter, add lentil paste, cayenne, garam masala and salt. Add 3-4 tablespoons of water and cook, while mashing until mixture comes together into a paste, about 3-4 minutes.
While this is cooling for a bit, divide the poori dough into 7 equal balls. Now divide the urad dal mixture into 7 even portions.
Take one of the poori dough balls and flatten into a disc. Place the stuffing inside and wrap the dough around it to completely seal. Roll into a 6″ circle.
Heat enough oil for deep frying. After oil is well heated but not smoking, reduce heat to medium.
Place a poori into the hot oil. After 1 minute, press down on the poori with a slotted spoon a few times so that the poori will puff up.
Continue to cook for 2-3 minutes, until golden brown. Drain on paper towels.
Repeat until all the dough and filling is used up.
Serve with your favorite curry like this Bengali Lauki (bottle gourd) Curry (recipe coming later in the month).
This time I used 100% chappati/atta flour, so it is truly an authentic version. I feel such a sense of accomplishment as these poori were light and airy – just the way they are supposed to be. I’ve overcome my fear of the poori. Another skill checked off of my list of things to perfect! I am even getting better at working with the atta flour.
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