DAL POORI/CHANA DAL POORI/UP BIHAR STYLE DAL POORI
Isn’t amazing that our country is superbly rich in its cuisine? Each dish has a large variety in the context of ingredients and flavors. If I talk of a plain poori which is prepared with whole wheat dough and deep-fried to serve. We are fully aware of this lovingly eaten fried flatbread and what if this simple poori is stuffed with any other ingredient? Undoubtedly this will go to the next level and this is the magic we do in our kitchens throughout the country. This poori can be stuffed with dals, vegetables, paneer, or any other ingredient you just think of. This dal poori is not an exception
Dal poori is a deep-fried flatbread with the stuffing of boiled and mashed chana dal. This dal is split Bengal gram which is so common to cook in many states of India. To prepare this dal poori, the overnight soaked chana dal is given a tadka of a few whole spices and cooked to perfection with a little water. This boiled dal is ground coarsely and gets ready to be stuffed into the wheat dough ball. This stuffed ball is flattened to fry until it gets a beautiful golden brown color and crisp texture. This dal poori is a popular dish among the Indian states of UP, Bihar, and Bengal and is prepared with slightly small differences. This is enjoyed with rice kheer, raita, curries, or pickles. Let’s have a look at the procedure of tasty chana dal poori
Prep Time – 5 hrs
Cook time – 40 minutes
Course – Breakfast/Lunch
Cuisine – Indian (UP, Bihar, Bengal)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED FOR DOUGH
• Whole wheat flour/atta – 2 cups
• Water/pani – 1 and 1/4 cup
• Salt /namak- 1 tsp
• Carom/ajwain seeds – 1 tsp
• Oil /tel – 1 tbsp
● INGREDIENTS REQUIRED FOR CHANA DAL STUFFING
• Chana dal/Split Bengal gram – 1 cup (100 grams)
• Water to rinse and soak dal – sufficient enough
• Water to boil dal – 1 cup(100 ml)
• Mustard oil/sarso tel – 1 tbsp
• Cumin/jeera – 1 tsp
• Coriander/dhania seeds – 1 tsp
• Salt/namak – 1 tsp
• Whole red chilly – 2 nos
• Hing/asafoetida – 1/2 tsp
• Fresh coriander/dhania leaves – 1 bunch(chopped)
● HOW TO PREPARE CHANA DAL FOR STUFFING
• Take a pressure cooker and add mustard oil. When oil is heated, add whole red chilies, hing, jeera, and coriander seeds.
• When spices start to crackle, add soaked chana dal and roast for a minute
• Add a glass of water and close the lid. Allow 3 whistles to come and switch off the flame
• When the steam is over, open the lid of the cooker and transfer the dal to a sieve to drain all the water
• When all the water is drained, blend dal coarsely.
• Transfer the dal to a bowl and add chopped coriander leaves. Combine well with the ground dal
● HOW TO MAKE WHEAT FLOUR DOUGH
• Add flour, oil, salt, and ajwain seeds in a mixing bowl. Mix all the ingredients with a hand
• Add a little water at times and bring together all the flour.
• Knead the dough for 3-4 minutes. Cover the dough and keep at rest for 10 minutes
• After 10 minutes knead the dough once again until it becomes smooth. Keep it aside
● HOW TO MAKE DAL POORIES
• Divide the wheat flour dough into equal portions. Make balls from each portion
• Spread the ball with your fingers to make like small bowl-shaped
• Fill chana dal stuffing and cover the dough to make a ball
• Apply some oil to the dough ball and gently spread with the rolling pin. Keep the disk neither too thick nor too thin Make all disks like this and heat the oil in a kadahi for frying
• Keep the flame high and drop a disk carefully into the oil.
• Allow it to get fried for a minute and then press slightly with a spatula
• Soon it will brown from the downside and flip carefully to fry the other side
• When the poori is golden brown on both sides, take it out from the oil
• Make all dal pooris like this and serve them with rice kheer, boondi ka raita, aloo ki sabzi, or pickles
● YOU MAY ALSO LIKE
PURAN POLI/ SWEETENED FLATBREAD WITH CHANA DAL STUFFING
GREEN MUNG KI STUFFED POORI
