Wheat flour dough is filled with fried urad dal mixture and rolled out into pooris and deep fried
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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Wheat flour(Atta) - 1/2 cup
- Black gram dal(Urad dal) - 1/4 cup
- Cumin seeds(Jeerakam) - 1/4 tsp
- Dry red chilly - 1 no
- Cloves(Grambu) - 1 no
- Cardamom(Elakka) - 1 no
- Cinnamon(A small piece, Karugapatta) -
- Water(As reqd) -
- Oil(For frying) -
- Salt(As reqd) -
Ingredients
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Instructions
- First soak black gram dal in water for 1 hour and grind well to make a smooth batter adding very little water. Keep this aside.
- Rub some oil into the wheat flour and make a soft dough adding salt and little water.
- Cover the dough with a wet cloth and keep aside for 30 minutes.
- Grind together cumin seeds, red chilly, cardamom, cloves and cinnamon and keep aside.
- Heat some oil in a pan and add urad dal batter and red chilly mixture.
- Stir continuously till the dal is fried and the water has evaporated completely. Keep the dal mixture aside.
- Knead the wheat dough and divide into small balls.
- Make a hollow in the centre of each ball and fill with urad dal mix. Seal the top by extending dough over the filling.
- Roll out each ball into a poori.
- Heat sufficient oil in a pan and deep fry the dal stuffed poori to a golden brown color.
- A North Indian festival delicacy, is ready. Drain oil and serve hot.
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