Thursday, February 9, 2012

Dahi Poori


For the Poori you will need .
  1. fine rava - 1/2 cup
  2. All purpose flour/maida - 1/4 cup
  3. salt - to taste
  4. water - to make a tight dough
  5. Oil - to deep fry

Rest of the ingredients:
  1. Thick Curd - 1.5 cups (curd should only be slightly sour , add few spoons of milk if it is sour)
  2. Sugar - to taste (start by adding 1 tsp)
  3. salt - to taste
  4. Coriander leaves - 2 tbsp chopped
  5. boiled and diced potatoes - 3/4 cup
  6. Sev - 5 tbsp
  7. Kashmiri chillly powder - 1/2 tsp
  8. fresh ground cumin - 1/2 tsp
  9. date Tamarind chutney (sweet chutney) - 2 tbsp
  10. tomatoes chopped - 2 tbsp
  11. Onions chopped - 2 tbsp
Keep the curd outside for 30 minutes so that it comes to room temperature.
Mix the dough for the pooris by adding all the ingredients (rava, maida, salt , water).
Form 2 big balls and roll it out into a thin sheet (same thickness as poori)
cut it into small rounds using the lid of a bottle or mouth of a glass .
Keep these covered with a damp towel.
Heat oil and deep-fry the pooris anad keep them aside in a single layer.
When ready to serve - keep all of the ingredients close by .
Start by adding sugar and salt to the curd and whisk well to form a smooth mixture .
The curd should be slightly sweet.
make a hole on the poori and add few pieces of boiled potato, pinch of diced tomato, onions, cilantro and a drop of sweet chutney.
Place poori on a plate - approximately 3 per plate.
Spoon the curd mixture on top of the poori and let it flow down into the plate.
sprinkle some sev on top , garnish with coriander leaves.
Sprinkle chilly powder and ground cumin powder on top .
Add few drops of sweet chutney.
Serve immediately.

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