Happy Poila Boishak friends!
After a rejuvenating holiday & then writing all about it, our Food Stall got sidelined for a while. Sorry about that. But I'm trying to post at least two recipes each day to make up for the lost time. Keep a hawk's eye on me, build the pressure on & I promise I'll deliver. Amen!
Came back to base to find a mail from my adorable friend, Swaran. Many years ago, it was language that brought Swaran & me together. It was fondness that kept the bond strong. One of the bravest women I know and, without doubt, the most positive, Swaran now lives in Canada with her husband & a teenage daughter who's growing gorgeous by the day. Now if you knew Swaran, you'd understand what receiving a mail from her means. She never mails people. She can spend an hour on an international call but no email, thank you. She wrote to say that though we don't talk often, she feels connected via our blog. Everyday with her morning cuppa, she sits & reads what her crazy friend has to say and starts the day with a smile. And follows whatever recipe she fancies. Thank heavens, her pasta became a hit with Mannu's friends!
Today's Daal Poori is for you Swaran. And for all you guys out there who love experimentation. I've maroed a shortcut today. Ever bought those tinned chickpeas in brine to make chhole or tikki chaat? Well, I normally prefer the dry ones but I came upon a can of chickpea that demanded immediate consumption. Expiry date & all that. And this is what I did. Try it sometime. You'll love the result.
You need:
The Cover
1. 2 cups aata/maida(wheat flour/white flour)
2. 1/2 tsp salt
3. 1 cup water- for the dough
4. 1/2 tsp oil(optional)
The Filling
1. 1 can chickpea in brine(salt water)
2. 3-4 pods garlic- grated/paste
3. 1 tsp garam masala powder
After a rejuvenating holiday & then writing all about it, our Food Stall got sidelined for a while. Sorry about that. But I'm trying to post at least two recipes each day to make up for the lost time. Keep a hawk's eye on me, build the pressure on & I promise I'll deliver. Amen!
Came back to base to find a mail from my adorable friend, Swaran. Many years ago, it was language that brought Swaran & me together. It was fondness that kept the bond strong. One of the bravest women I know and, without doubt, the most positive, Swaran now lives in Canada with her husband & a teenage daughter who's growing gorgeous by the day. Now if you knew Swaran, you'd understand what receiving a mail from her means. She never mails people. She can spend an hour on an international call but no email, thank you. She wrote to say that though we don't talk often, she feels connected via our blog. Everyday with her morning cuppa, she sits & reads what her crazy friend has to say and starts the day with a smile. And follows whatever recipe she fancies. Thank heavens, her pasta became a hit with Mannu's friends!
Today's Daal Poori is for you Swaran. And for all you guys out there who love experimentation. I've maroed a shortcut today. Ever bought those tinned chickpeas in brine to make chhole or tikki chaat? Well, I normally prefer the dry ones but I came upon a can of chickpea that demanded immediate consumption. Expiry date & all that. And this is what I did. Try it sometime. You'll love the result.
You need:
The Cover1. 2 cups aata/maida(wheat flour/white flour)
2. 1/2 tsp salt
3. 1 cup water- for the dough
4. 1/2 tsp oil(optional)
The Filling
1. 1 can chickpea in brine(salt water)
2. 3-4 pods garlic- grated/paste
3. 1 tsp garam masala powder
4. 1/2 tsp chilli powder
5. Salt as preferred
The Daal Poori
1. 1/2 wok oil- to deep fry
2. 1/2 tsp asafoetida(hing)
What to do:
The Cover:
1. Mix all ingredients and knead into a smooth dough.
2. Make equal sized balls and keep aside.[Don't go by the pic.It has different sized balls, you'll find out later why!]
The Filling:
1. Drain out the salt water from the chickpea.
2. Mash the chickpea with the other ingredients, except salt.[The chickpea was already in brine.]
3. Check to taste for salt & add later if required.
The Daal Poori:
1. Flatten the aata ball on your palm, fill the stuffing & roll out like a poori.
2. In hot oil, put the asafoetida & deep fry poori till both sides are golden brown.
If you are using maida, you want to keep it whitish.
Chef Speaks: Asafoetida aids in digestion. Use it whenever you are deep frying a savoury item.
Serve Daal Poori hot with some masaledar subzi.
A mixed marriage brings about novelty in the kitchen. The gent wants his dal poori smaller & thicker[pic on top] while the lady likes hers almost the size of a roti and deep fried to a fine muslin![pic left] If you have the love & the time, make both types. If not, may the stronger party win!
Love you, Swaran. How about another mail :)
The Daal Poori
1. 1/2 wok oil- to deep fry
2. 1/2 tsp asafoetida(hing)
What to do:
The Cover:
1. Mix all ingredients and knead into a smooth dough.
2. Make equal sized balls and keep aside.[Don't go by the pic.It has different sized balls, you'll find out later why!]
The Filling:
1. Drain out the salt water from the chickpea.
2. Mash the chickpea with the other ingredients, except salt.[The chickpea was already in brine.]
3. Check to taste for salt & add later if required.
The Daal Poori:
1. Flatten the aata ball on your palm, fill the stuffing & roll out like a poori.2. In hot oil, put the asafoetida & deep fry poori till both sides are golden brown.
If you are using maida, you want to keep it whitish.
Chef Speaks: Asafoetida aids in digestion. Use it whenever you are deep frying a savoury item.
Serve Daal Poori hot with some masaledar subzi.
A mixed marriage brings about novelty in the kitchen. The gent wants his dal poori smaller & thicker[pic on top] while the lady likes hers almost the size of a roti and deep fried to a fine muslin![pic left] If you have the love & the time, make both types. If not, may the stronger party win!
Love you, Swaran. How about another mail :)
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