Stuffed Poori
From: ANJANA R RAO, DOHA-QATAR

MANGALORE SPECIAL

FOR STUFFING:

• 1 CURD-CUP CHANNA DAL
  
• 1 CURD-CUP URAD DAL
  
• 1/2 CURD CUP DESIGATED COCONUT
  
• 5-6 NO'S GREEN CHILLI
  
• 1 SPOON MUSTERED SEEDS
  
• 1 SPOON URAD DAL
  
• 2 SPOON OIL FOR SEASONING
  
• 1/2 SPOON SALT
  
• 10-12 LEAVES CURRY LEAVES (CHOPPED)

FOR DOUGH:

• 3 CURD CUP MAIDA
  
• SALT TO TASTE
  
• APROX 1 CUP WATER
  
  
• OIL FOR FRYING

METHOD FOR MAKING DOUGH:
ADD ALL THE ABV MENTIONED INGREDIANTS TO MAKE DOUGH. CONSISTANCY OF DOUGH SHOULD BE LIKE POORI ATTA.

METHOD FOR MAKING STUFFING:
1. WASH & SOAK URAD DAL & CHANNADAL IN THE WATER FOR 1 HR.
2. DRAIN THE WATER COMPLETELY.
3. GRIND THE MIXTURE WITH GREEN CHILLI ROUGHLY
4. TAKE A FRYING PAN, ADD 2 SPOON OIL,MUSTERD SEEDS & URAD DAL. WHEN IT STRATS SPLITTERING ADD CHOPPED CURRY LEAVES, THEN ADD ABV MIXTURE, DESIGATED COCONUT & SALT, SIMMER THE FLAME & STIR CONSTANTLY UNTIL MIXTURE BECOMES DRY.

METHOD FOR MAKING STUFFED POORI:
MAKE A SMALL POORI FM DOUGH & STUFF WITH ABV MIXTURE & DEEP FRY IN HOT OIL FOR FEW MINUTES.
SERVE WITH GREEN CHUTNEY OR TOMATO KETCHUP

IT IS A DELECIOUS EVENING SNACK WITH COFEE/TEA