A puffed up poori with a crunchy exterior and melt in mouth interior is dal poori. It is flavourful. But what makes it distinct is its texture. Powdered dal is added while preparing the dough for dal poori and it gives an awesome texture to the pooris and also ensures that the pooris are puffed. Dal pooris, for that matter, any poori can be served for breakfast or at tea time or with Indian gravies for lunch or dinner or with any side dishes for brunch.
Well no one told me that such a poori exists. It so happened, that I had made urad dal ki kheer, to make that I had ground urad dal and removed the powdered dal. But I did not discard it. Instead while making poori with chana masala and urad dal ki kheer; I decided to make dal ki poori.
I used urad dal because I wanted to use the powdered urad dal. Well you can try using any other dal. Though I was too happy with the results, so I won’t experiment with any other dal, at least not in near future…
Flavoring, I had kept it very basic. I added, carom seeds (ajwain) which is like the tempering (tadka) of the poori. I can’t imagine pooris without ajwain. Along with ajwain I added some other basic flavors such as red chili powder and coriander powder and some freshness with chopped coriander and green chilies. And obviously salt to taste!
1. Grind 1/2 cup dal.
2. Not very fine. Semolina like texture.
3. In a large bowl/plate, add 2 cups whole wheat flour, powdered dal, salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp carom seeds, 1/4 tsp turmeric powder, a handful of chopped coriander and 1 chopped green chili.
4. Add 2 tbsp hot oil.
5. Mix everything.
6. Use water to make a dough.
7. Make semi-stiff dough.
8. Let it rest for 10 minutes.
9. After 10 minutes, re-punch the dough.
10. Make balls and then flatten them. Basically, make pedhe. (Mr. Word is asking me what are pedhle)
11. Roll the flatten balls. Don’t roll too thin.
12. Heat sufficient oil.
13. Once the oil is hot deep fry the pooris.
14. Till they turn golden brown.
15. Bon appétit.
PREP TIME 10 minutes + 10 minutes rest time
COOK TIME 10 minutes
TOTAL TIME 30 minutes
• 2 cup whole wheat flour (aata)
• 1/2 cup split and dehusked black gram (urad dal)
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp carom seeds (ajwain)
• 1/4 tsp turmeric powder
• Handful of chopped coriander
• 1 green chilli chopped
• 2 tbsp hot oil
• Oil for frying pooris
• Water to knead the dough
1. Grind 1/2 cup dal.
2. Not very fine. Semolina like texture.
3. In a large bowl/plate, add 2 cups whole wheat flour, powdered dal, salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp carom seeds, 1/4 tsp turmeric powder, a handful of chopped coriander and 1 chopped green chili.
4. Add 2 tbsp hot oil.
5. Mix everything.
6. Use water to make a dough.
7. Make semi-stiff dough.
8. Let it rest for 10 minutes.
9. After 10 minutes, re-punch the dough.
10. Make balls and then flatten them. Basically, make pedhe.
11. Roll the flatten balls. Don’t roll too thin.
12. Heat sufficient oil.
13. Once the oil is hot deep fry the pooris.
14. Till they turn golden brown.
15. Bon appétit.
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Pooris are a any time delight. I can have them any time of the day.
Indeed 🙂
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