Mutter Poori

-
Couple of days back I made mutter paratha, a Sunita inspired dish.
Here is another recipe with peas, but this time it is inspired by another dear friend of mine Shanta. We moved to the states almost at the same time and have been friends since then. Mutter poori was kind of Shanta's go to dish when people would visit. After 3 years of marraige she prepares so many other delicious dishes but still this dish reminds me of her. I really don't know her recipe but here is my take.
Ingredients:
Stuffing

  1. Green pea:1 cup
  2. Ginger:1tbsp grated
  3. Cumin powder:1tsp
  4. Red Chilli Powder: 2 tsp
  5. Green chilies:2 whole
  6. Garam Masala Powder: 1 tsp
  7. Salt
  8. Oil


Dough:
  1. Flour: 2cup
  2. Salt: 1tsp
  3. Oil: 2tsp
  4. Salt a pinch
  5. Water to make the dough

Procedure:
Stuffing:

Wash the green peas and drain the water
Make a paste of the peas, ginger and green chilies.
Try to use as little water as possible and make a smooth paste.
Heat oil(1tbsp) in a non stick pan.
When the oil is hot add the green pea paste and cook it in medium flame.
Keep stirring continuously.
Keep the paste stirring, gradually it will change color and will dry up.
When the paste is almost done add the cumin powder, red chilli powder and garam masala powder. Add salt.
When the paste does not stick to the pan anymore, it is done. Let it cool down. The stuffing will become drier as it is cooling.You should be able to make round balls with the stuffing without sticking it to your hand.
The stuffing is ready

Dough:

Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough. 
I really don't measure the water, usd to prepare the dough, so its about 1/2 cup. But go slow, add litle water at a time, so that your dough doesn't get runny.
Let the dough sit wrapped in a wet kitchen towel for 20 mins, this way the dough would be very easy to roll and would not soak a lot of oil while deep frying.
Making Poori:

Heat oil in a frying pan.
Divide the dough into equal size round balls.
Divide the stuffing into equal portions.
Flatten the dough and take a little stuffing and put inside the dough and close the dough.
Roll the stuffed dough with a rolling pin, take care so the stuffing should not come out.
To check if the oil is ready drop a small ball of dough and if it sizzles and floats to the surface immediately, then your oil is ready.
The trick to get the fluffiest and soft pooris is to turn the poori as soon as it gets all puffed up.




Fry the pooris till it turns golden brown from each side. 
Remove it from oil and place it on a paper towel to drain excess oil. 
Serve it hot with dum aloo and enjoy.
Till then Happy Blogging
Rakhee


Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more