Monday, April 13, 2009

Masala Poori


All purpose flour(Maida) - 4 cups
Gram flour - 3 tbsps
Semolina - 3 tbsps
Coconut - 2 cups, finely grated
Black Gram - 1 tsp
Mustard seeds - 1/2 tsp
Dry Red Chillies - 2, cut into pieces
Green Chilies - 6, finely chopped
Ginger - 1 inch piece, finely chopped
Curry Leaves - 15, finely chopped
Asafoetida - 1/4 tsp
Ghee - 6 tsps
Oil - 1 tsp
Salt to taste
Oil for frying


Sieve Maida. In a bowl, take 1/2 cup water and add ghee, salt and Maida and knead well to make a dough like that of poori. Dilute asafoetida with 1 tbsp water.

In a mixing bowl, take coconut, salt, curry leaves, ginger, green chillies and diluted asafoetida. Mix well. Heat a frying pan, add 1tsp oil, mustard seeds, black gram and dry red chillies. When mustard seeds start spluttering, add this to the coconut mixture. To this add semolina and gram gram flour. Mix well.

Make small discs(like making pooris)from the Maida dough using rolling pin. Place some coconut mixture in the centre and bring the edges of the disc together and make a roundel. Again using a rolling pin, roll them into discs and deep fry in oil.


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