Dal Poori / Deep fried Lentil Stuffed Flat Bread

Yesterday while using some applications in my phone, suddenly my phone went blank. At first I though that the battery got discharged. However even after half an hour of charging the phone did not turn on. It was like a panic situation for me. I am one of those common people who views mobile as an extension of oneself and feel totally at loss and also is a safety device for us. However, to cut a long story short, I am on my way to the service center to have my phone fixed and in the meantime leaving you with another lentil based poori dish.

I know this is not your problem, but felt little better after sharing this incident with you. Cheers !!Now coming back to Urad Dal Pooris these are our winter special dish with fresh coriander chutney. 

Ingredients:

1 1/2 cups Wheat flour
1/2 cup Urad Dal
1 tsp Red chilly powder
1/2 tsp Asafetida (hing)
1 tsp Cumin seeds
1/2 tsp Dry Pomegranate seeds
1/4 tsp Dry Mango powder
7-8 White pepper balls
3 Green chills
Salt to taste
2 tbsp Oil to knead the dough
Oil for frying pooris

Method:

Wash and soak dal for atleast 4 hours. Dry roast cumin, dry pomegranate seeds and pepper balls on low flame till youget nice aroma.Keep aside to cool down.

Drain dal, in a grinder add dal, hing, red chilli powder, green chills, roasted seeds and grind it to make a smooth paste. Try not to add water while grinding if necessary then may be 2 tbsp. Keep aside.
Take a big vessel and pour flour and make a well in the center, now add dal mixture, salt, 2 tbsp oil and dry mango powder. Mix thoroughly. Add water as needed to make a soft dough. Cover the dough and let it rest for 1/2 hour.

Make golf size ball out of dough and roll out into 4 " rounds on floored surface by using a rolling pin. On other side heat oil in a frying pan. Keep 4-5 rolled pooris ready before frying. Fry poori one by one, holding them with slotted spatula under the oil on one side, when the poori is puffed up flip it.

 Take out when it is golden brown and place on absorbent paper to soak excess oil. These should be fried just before serving ie. hot and fluffy, otherwise once they cool in normal temperature they can be stored in an air tight container for later consumption. If you keep the container in fridge, these remain good for another 2 days.

Tips :

• Check the temperature of hot before sliding pooris otherwise you will not get puffed pooris.
• To check if the oil is hot enough, drop a small piece of dough on oil ideally dough should come up on top.
• Don't over crowd the frying pan. Just one poori at a time.

Poori saying "This is how I look from inside"