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Deep-Fried Stuffed Puffed Breads |
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Serves: 14 Print this Recipe(Bhari Hui Pooriyan) Category: Puffed Deep-Fried Breads, Vegan Makes 14 to 16 breads Like paranthas, poori breads can also be stuffed and fried. Although all the parantha stuffings can be used for poories, poories are much smaller and require only about a teaspoon of the filling each. In addition, many dry-cooked dishes, such as paneer cheese, vegetables or a dal (legume) dish, or any of the grilled meats, can also be used as fillings. Process them first in the food processor until smooth. If they seem watery, mix in some chickpea or whole-wheat flours to soak up the juices. Here is one such poori. 1/2 cup skinless dried beans, such as green split peas (muttar dal), yellow split chickpea (channa dal), yellow mung (dhulli mung dal), or white urad (dhulli urad dal), sorted and washed 1 recipe dough for Deep-Fried Puffed Breads with Ajwain Seeds 1 fresh green chili pepper, such as serrano, stemmed 1 clove fresh garlic, peeled 3 slices (quarter-size) peeled fresh ginger 1/4 cup coarsely chopped fresh cilantro, including soft stems 1 teaspoon Garam Masala 1/4 teaspoon salt, or to taste TO SHAPE AND FRY THE POORIES: 2 to 3 cups peanut oil for deep-frying 1 cup stone-ground durum whole wheat flour in a medium bowl or a pie dish, for coating and dusting 1. Soak the dal in water to cover, about 2 hours, then drain. Meanwhile, prepare the dough and set aside at least 30 minutes. In a small food processor or a grinder, process together all the remaining ingredients (except the flour for dusting) to make a paste that is as smooth as possible. 2. Heat the frying oil in a wok or skillet over high heat until it reaches 350°F to 375°F on a frying thermometer, or until a little piece of the dough dropped into the hot oil bubbles and rises to the top immediately. With lightly oiled clean hands, divide the dough equally into 14 to 16 balls and cover with foil to prevent drying. 3. Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat well with dry flour and then roll it into a thin 2- to 3-inch circle. Place about 1 teaspoon filing in the center, then bring the edges together and pinch to seal. Shape into a ball and roll into a thin 4- to 5-inch circle once again. (If the dough sticks to the rolling surface, dust with more flour.) 4. Carefully place the rolled poori into the hot oil. Almost instantly the poori will rise to the top and start to puff up. With the back of a large slotted spatula, quickly press lightly on the puffed top surface, submerge the poori back into the oil, then release. This will guide the air toward the flatter portions and cause the poori to balloon into a complete round in about 10 to 15 seconds. 5. Turn the poori over once to cook the other side until golden. (Perfectly fried poories should be crisp and golden, not brown.) With a slotted spatula, remove to paper towels to drain and serve immediately. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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