Spicy Khasta Pithi-wali Poori

Posted

September 16, 2015


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image image For me, no festiva table is complete without….Alu-Poori! 🙂

Presenting a deliciously different kind of Pithi-wali Pooris!
Spicy, khasta and flavorful, they are inspired by the udad dal Berwis, and are much tastier than the original, yet easier to make!

Team them with chatpati alu ki Sabzi, your fav Achar, and boondi ka raita to complete your festive meal!
Courtesy: Mom

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Method:
Soak 1 cup udad dal in warm water for an hour.
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Grind the soaked and drained dal with an 1/2 an inch of ginger and 2-3 green chillies without using any water. The texture should be slightly coarse…not a completely smooth paste.
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Take 1 tsp each of Anardana, dhania seeds and saunf.
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Grind coarsely using a mortar and pestle.
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Do not grind the spices too fine!
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Mix this into the ground dal, along with salt, red chili pwdr, amchoor and hing. Also mixer in some freshly chopped dhania.
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Make a slightly stiff dough using atta, a little salt and a drizzle of oil.
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Divide dough into small pieces and form into small smooth balls.
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Roll out each ball, as thinly as possible
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Apply a liberal layer of the spicy ground dal on the top surface.
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Deep fry the rolled out Poori, dal surface facing down.
Drain on paper towel.
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Serve hot, fresh out of kadhai…with alu ki rase wali Sabzi, Aam ka Achar, mooli lachcha and Aam ka Achar…yum yum yum!
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One comment on “Spicy Khasta Pithi-wali Poori

  1. November 12, 2015 Priya

    Tried this with simple rasewale aloo. Mind blowing. Thank you Ruchi, happy Diwali

    Reply

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