Dahi Poori | Masala Poori
Makes : 15 medium sized pooris
For the Dough
Wheat flour - 2 cups
Maida - 1 cup
Whole Peppercorns, crushed - 1 tsp
Cumin seeds, coarsely crushed - 1 tsp / Ground Cumin powder
Ghee - 1 tbsp
Turmeric a pinch
Salt to taste
Fresh curds - to make the dough (approx 1 cup)
Oil to deep fry
How to make the Dahi Poori
Take the flour in a bowl, add all the spices, ghee. Rub the flour with ghee well.
Beat the curds till it becomes pouring consistency. Add the curds to the flour slowly and knead to a stiff dough. Continue adding till you are able to form a dough. Cover with wet muslin cloth and rest for 10 mins.
Divide into equal balls and dust and roll out as regular pooris.
Heat a Kadai with oil enough to deep fry and slide in the pooris and cook on both sides.
Serve with any subzi or just pickle and curds.
I served it with Rajma Masala
Before starting you might hesitate thinking about how you can knead with just curds and no water at all. Trust me when you beat the curds well and then add, the dough turns out to be very good.
The original recipe doesn't ask for resting. I normally never rest my poori dough. In this case it was more of a necessity than anything else. In the end I found that it didn't drunk too much of oil, when you fry it in correct smoking point.
These pooris tend to be more heavy then the regular ones as it is completely with Dahi.
For the November Week 3, Cooking from Cookbook Challenge