Saturday, 15 October 2011

Karva Chauth Special - Daal Poori


Dal poori is quite popular in UP and Bihar cuisine. It is surely prepared in many occasions and considered very auspicious to make it in Ramnavami, Navratri, Teej and even in many small functions in marriages. One can find it being prepared with udad dal bari and rice kheer. I am posting this recipe today for you all as I have grown up eating this tasty daal poori and just love it as memories of many functions comes back rushing to me and finding their places in my heart. 

Ingredients -

For filling -

Bengal gram - 1 bowl (soaked overnight)
Garlic - 5-7 cloves
Red chillies whole - 2
Cumin Seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt - 1/2 tsp
Mustard oil - 3tbsp
Oil for frying -

For the dough -
wheat flour - 2 bowls
salt - 1/2 tsp
Water - Enough to knead the dough

Mix all and knead a soft dough.The dough should be soft as needed for chapati making.




Method - 


For the filling -
Heat a frying pan with oil in it. Put cumin seeds, red chillies and garlic in it.
Saute until it turns brown.Wash the soaked dal and drain. Add it to the oil mixture.
Put salt, turmeric and red chilli powder and fry it for few minutes. Put 1/4 cup water in it.
Cover and let it cook on a low flame. Keep stiring in between so that it does not stick.
If necessary sprinkle some water. Cook it until done. when pressed with fingers it should be mashed easily. Fry it until all the water has evaporated.
Remove and let it come to room temperature. When cooled grind and keep it aside.

To make the Pooris -

Take out a small ball size dough and roll it a bit. stuff it with the dal filling and close it nicely. Roll it out with the help of a rolling pin, spreading some flour on the board.
Heat a tawa and shallow fry the pooris putting oil in it liberally until it is beautiful golden brown on both the sides.
Make all in the same manner and keep it in a casserole.
Serve it with spicy masala baigain or alu gobhi masala and just make sure there is rice kheer or sewai kheer to serve with it because this is one dish which you will love to have it along with kheer rather than taking it as pudding.
It tastes grate even if its cold or if you eat it the next day.

                                                 

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