Thursday, January 15, 2009
Dahi-Sev Poori with Homemade Pooris
Imagine each poori with its delectable fillings just bursting with that tangy, sweet,and spicy flavor when you pop it in your mouth.....reminds of you of home, doesn't it?
I made the pooris at home, and they turned out fantastic. Here is the recipe for the pooris from here whenever you feel like having something savory during this cold season! Check out Older and Wiser's channel
for more great ideas!
1 cup - Sooji ( Semolina)
1 cup- All purpose flour (maida)
1/2 cup- Chapati flour-whole wheat flour
1 tsp- Eno or Baking Soda (my addition)
Salt - to taste (optional)
Water - as needed
Oil - to deep fry
Mix all of the above ingredients to make a medium pliable dough. Let it sit for at least half an hour, make sure to keep it covered.
When ready to make pooris, roll into rounds (see picture) and deep fry on medium-high heat. Work quickly, and make sure they all puff up by pushing each poori down with a slotted spoon. Fry them till they are a golden brown color. Drain on paper towels and store in an air-tight container.
To make Dahi-Poori, you will need:
Sev-fried chickpea noodles, Chopped Onions, Chopped cilantro, diced boiled potatoes, cooked chickpeas(red or white), chaat masala, whipped yogurt, Cilantro chutney, Tamarind Chutney, Hot garlic chutney, pomegranate seeds (if available).
To assemble: Mix Chaat Masala with the boiled potatoes and chickpeas. Make a dent in each puri and fill with this mixture. Fill up a plate of say-six-seven for each person. Drizzle some cilantro chutney, tamarind chutney, whipped yogurt and add each of the toppings to your taste. Serve right away!
You can also make paani pooris with the same ingredients, all you will need is the tangy Paani. I found a really nice recipe here.
To make it a little healthy, you can also use Moong sprouts as a filling.....in any case, hope you will try this and relish each and every bite!
I also think this qualifies to go to JFI-Chickpea, don't you think so?? I am going to send it to our host for this month, "Sometime Foodie".
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella