“Spiced Urad Dal-Besan-Wheat Poori, Homemade Curds (Dahi) and White Vatana Upkari garnished with Spiced fresh Coconut Gratings (Method~1)” … a delicious lip smacking combo … the spiced poori can be relished as it is dunked in fresh curds and it tastes wonderful … just added on some vatana bhaji too as it was for lunch … Yummilicious …
** It’s poori day, my favorite dish that which I can have for breakfast and lunch too. This poori is prepared with urad dal and here I have ground it unlike my earlier post wherein I just added on powder to the flour while binding. I had read this somewhere and decided to give it a try, but I made my variations and added on spices along with besan/ bengal gram flour too and trust me it turned out delicious, the only hitch is this is best eaten hot- fresh, all puffed up right out from the kadai. Not that it does not taste great if left over time, it definitely does taste awesome, so go ahead if you like it that way or want to carry it in lunch box or while travelling. It is just that unlike our regular poori these are rolled slightly thicker and as they cool they remain thicker too, but when hot and all puffed they are crisp and excellent in taste. Try it, you will love it and as for children they are sure to demand more, so be prepared for more.
** Here is my very own recipe for “Spiced Urad Dal-Besan-Wheat Poori” … My Style …
** Wash and soak one cup of urad dal/ split black gram without skin in plenty of water for 2-3 hours. Drain off the water and wash well or rinse under running water and drain off all water completely by putting it in a colander and placing it aside say for 15-20 minutes.
** Once the dal has been drained off well put it into a mixer grinder and grind to a paste WITHOUT adding water. You can sprinkle a few drops if absolutely necessary only. Just keep mixing in between and keep grinding till you get a fine paste, keep this ready aside.
** In a mixer grinder, grind to a fine rava texture handful of coriander leaves (kothambari pallo/ dhania), 4-5 ajwain leaves (vonvo/ sambarpalli), 1 inch piece of ginger (alle'/ adrak) cut into small pieces, 5-6 green chillies (tarni mirsanga/ hari mirchi) cut to pieces, 8-10 curry leaves (karbevu/ kadipatta), 1 tsp jeera (cumin seeds), ½ tsp haldi (turmeric) powder, 1 tsp hing (asafoetida) powder and salt (meeta/ namak) to taste.
** In a wide stainless steel bowl add in ½ cup of besan (bengal gram flour/ chane peeta), 2 tblsp of chiroti rava (fine rava), 1 cup of wheat flour (atta/ govan peeta), 1 tsp of red chilly flakes (optional) (coarsely powdered kashmiri red chillies), 1 tblsp of hot oil (tel) (any edible oil) and mix well till it resembles a crumble texture.
** Now add in both the ground paste (coriander- chilly and urad dal) to the above mixture and mix well till all ingredients are well blended. Now keep sprinkling some wheat flour on the mixture and keep kneading till you get a firm and evenly mixed dough, this will take some time as the urad dal paste is slightly sticky, but it will turn out to good dough as you knead.
** Note : Do not add in more wheat in one go to the mixture just keep adding little by little and keep kneading to get a perfect firm poori dough. As the urad dal is ground and added it is sort of sticky and kneading will take some time, so be prepared to have plenty of time while you prepare it, a bit tedious I agree, but nevertheless poori turns out very delicious.
** Once the dough has been kneaded and prepared into a tight ball, apply a little bit oil on the surface of it evenly and then cover it with a wet cloth and keep it aside for just 10 minutes, while you keep the oil for heating and start preparing for the poori rolling exercise.
** After the resting period of 10 mins. once again knead the dough and then make equal small lemon sized balls out of the dough and flatten them a little bit. Keep them all ready aside, covering them once again with the same wet cloth so that they do not dry out.
** Dust each flattened ball in wheat flour and with the help of rolling pin roll out to make medium sized poori of about 4-5 inch diameter. Roll the poori just a little bit thicker than normal poori thickness as if they are rolled thin they turn crisp and will not puff up.
** Arrange the poori on a paper and keep them ready for frying. Do not roll out all the poories in one go they should not be left in the open for more than 2 minutes as they may dry out and will not puff up, so roll out 4-5 at one time, fry them and continue the procedure.
** Note : If you have a helping hand at home in rolling out or for deep frying then you are really lucky, just ask them to roll/ fry and half your job is done as poori when done simultaneously gets done fast and also does not turn out tedious for one person.
** For deep frying : Heat plenty of oil in a thick bottomed kadai. When it reaches smoking point reduce heat to medium and wait for a minute. Check the right temperature of oil by putting a small piece of dough into the oil, if it rises’s up immediately, floats on top, does not get burnt; it can be assumed you have got the right temperature for frying the poories.
** Now to deep fry the poories, gently slide in the poori one at a time, the poori will first sink down and after a second, slowly start to rise up. Keep pressing it gently down with a slotted spatula to ensure that it puffs up evenly, flip over and fry the other side too.
** When both sides are evenly done remove with the help of the slotted spoon so that the excess oil get’s strained back into the kadai. Place the poori on a plate layered with absorbent paper for the excess oil to be drained. Proceed same method for remaining poori.
** “Spiced Urad Dal-Besan-Wheat Poori” is done and ready to be served. It is best to serve puffed poories directly when done as they taste delicious then with any accompaniment of your choice though this poori is spicy enough and goes well with just plain curds too.
** I served these poori with fresh homemade curds and White Vatana (Peas) Upkari to which I will share the link at the bottom below, you may try out this combo if you like though personally to me either curds or shrikhand tastes best with spicy poories.
** Sharing below a common link to all poori post in my blog along with an article written by me on poori, you may check out the same if interested …
** You can also check out on the Method of Preparing Perfect Curds/ Dahi at home through the link given below ….
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