Pithi Wali Poori with Rassedar Aalu Ki Sabzi
Wheat flour dough stuffed with a spicy urad dal stuffing; rolled and deep-fried. Served with a delicious potato-based gravy- A perfect weekend brunch.
Equipment
- Pan for making the gravy
- Pan for deep frying
- Mixer grinder
- Knives and Chopping board
- Rolling pin and board
- Mixing bowl
Ingredients
Ingredients for Making Pooris
Ingredients for Dough
- 1 Cup Whole Wheat Flour
- 1 Cup Refined Flour
- ⅓ Cup Fine Semolina (Sooji)
- 1 tbsp Sunflower Oil
- 1 tbsp Carom Seeds (Ajwain)
- 1 tbsp Dry fenugreek Leaves (Kasuri Methi)
- 1 tsp Salt
- Water; for kneading
Ingredients for the Stuffing
- ¾ Cup Urad Dal (without skin); washed and soaked overnight
- 1 tbsp Fennel Seeds (Saunf)
- 1 tbsp Coriander Seeds (Sabut Dhaniya)
- 3-4 Dry Red Chillies
- ½ tsp Turmeric Powder
- ¾ tsp Salt
- 1 tsp Dry Mango Powder (Aam Chur)
- ¼ tsp Asafoetida
Additionally
- Oil; for frying
Ingredients for making Rassedar Aalu Ki Sabzi
- 6-7 Medium-Sized Potatoes; boiled
- 1 tbsp Mustard Oil
- 2 Bay leaves
- 3-4 Cloves
- 1 tsp Cumin Seeds (Jeera)
- 2-3 Green Chillies; slit
- 1 Medium-Sized Onion; Chopped
- 2 Medium-Sized Tomatoes; pureed in a mixie
- 1-1½ tsp Salt
- 1½ tsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- ⅔ tsp Garam Masala
- 1 tbsp Dry fenugreek Leaves (Kasuri Methi)
- Water; for adjusting the consistency
- Fresh Coriander Leaves; for garnishing
Instructions
Method to Make Pithi Wali Poori
- In a mixing bowl. combine whole wheat flour, refined flour, semolina, salt, carom seeds and kasuri methi. Mix.
- Add oil. Mix
- Add water and knead it into a semi-soft dough. Cover it and rest it for about 15 minutes.
- While the dough rests, proceed to make the stuffing.
- Wash the soaked urad dal. Drain out all the water and transfer it to a pan.
- On medium heat, cook it for about 3-4 minutes. This will remove the moisture.
- Remove the lentils. Keep them aside.
- In the same pan, on medium heat, roast fennel seeds, coriander seeds and dry red chillies.
- When they start releasing a lovely aroma, remove them and transfer them to a mixie.
- Grind them into a fine powder.
- To this, add urad dal and grind them all to a fine paste.
- Transfer this paste to a mixing bowl.
- Add salt, turmeric powder and aamchur powder. Mix well. Knead it like a dough and keep it aside.
- Now, heat oil in a pan.
- While the oil heats, roll the pooris.
- Take a portion of the dough and roll it a bit. Place a portion of the stuffing in the middle.
- Wrap the dough around it.
- Round it using your hands.
- Then, roll and flatten it using a rolling pin. If the dough sticks, brush some oil on the rolling board.
- Make all the pooris and keep them ready for frying.
- On high heat, fry the pooris till they puff and get a lovely golden colour.
Method to make Rassedar Aalu Ki Sabzi
- Remove the peels of the boiled potatoes. Chop them roughly and keep them aside.
- Heat oil in a pan. On medium heat, fry bay leaves, cloves, cumin seeds and green chillies for about 1 minute.
- Add chopped onions. On medium heat, fry them till they change their colour.
- Add tomato paste followed by salt, turmeric powder, kashmiri red chilli powder and coriander powder.
- Cover it cook it on medium heat for about 5 minutes.
- Add the roughly chopped potatoes. Add about two cups of water.
- Add garam masala, coriander leaves and kasuri methi.
- Boil for about 3-4 minutes on high heat. Turn off the heat.
- Garnish with fresh coriander leaves and serve with the prepared pooris.