I never thought blogging would introduce me to wonderful people around the globe. One such person is Kankana who writes a bold and beautiful food blog ‘Sunshine & Smile‘. I still remember when I first landed on Kankana’s blog. It all started with her lip-smacking post Chilly Bhajji. We exchanged mails, then had a chat on facebook/twitter and even before I knew we were talking over phone. Her warm and amiable personality reflects through her blog. If you have not visited her blog already do it right away. Before that see what she has brought to the table today. You don’t want to miss this delicacy from Eastern Indian. Zillion thanks to you Kankana for accepting my request to guest post in Food for 7 stages.
Take it away Kankana….
Radhika is one of my very close blogger friend and what I love the most about her is her warm and friendly attitude. Our interaction started over twitter which then moved to Facebook and even before I realize, we were chatting non stop , sharing similar ideas and thoughts. When we were about to talk on the phone for the first time, I was wondering how it would be.. well, it felt like I knew her for ever, that’s the kind of comfort level she gave me! She told me that she likes savory vegetarian dishes and I hope she enjoys these pooris.
We Indians are used to eating a lot of flat breads. In most of the Indian kitchens, it’s prepared every day and paired with some side dish or lentil soup. Having said that, if you are from eastern India, we are more used to eating rice in our daily meal.
It’s only after my marriage that I started to cook and eat paratha or roti on a regular basis. One of the most common flat bread preparation is stuffed paratha, which I am still struggling with, but stuffed poori with lentil is something I managed to learn faster.
Poori is puffed up bread that is deep fried and very commonly prepared at home for Sunday breakfasts. It goes perfect with any curry, pickle or even with tea for snacks.
Today I am sharing with you a simple ‘daal poori’ recipe which I had made especially for her.
Daal is an Indian soup made with pulses (dried lentils). I used ‘toor daal’ to make the stuffing but you can use any other kind of lentils. These pooris are usually prepared with left-over lentils that are slow cooked to dehydrate it completely. Cooking the lentil soup for long hours will eventually make it dry and crumbly and that’s the texture we need for this recipe. These dry crumbs are then used as stuffing inside the poori.
You can use your choice of spice mix in the crumbs. The only key thing is to make sure that it is not moist or else, when you roll the stuffed dough, it will tear apart. Well, I am horrible in making stuffed paratha and if I could stuff these pooris, then anyone can
When plain pooris are fried in hot oil, they puff a lot but these pooris will not puff as much and that’s because of the stuffing inside. Just fry it to golden color and enjoy these hot with some curry or just pickle.
This will make 10 to 12 daal pooris (2 inch in diameter)