Bervin Poori
Equipment
- Bowl
- Food processor
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 125 g Urad dal (1/2 cup)
- 1 1/2 teaspoon Aniseed
- 1/2 teaspoon Chili powder
- 3 teaspoons Coriander seeds crushed
- 2 teaspoons Ginger finely chopped fresh
- 2 teaspoons Coriander (Cilantro) finely chopped
- 1 Poori Dough quantity
- Plain (all-purpose) flour for dusting
- Vegetable oil for deep-frying
Instructions
- Soak the urad dal in a bowl of water overnight.
- The next day, drain the lentils, place them in a food processor, and process to make a smooth, stiff paste. Mix in the spices, ginger, and chopped coriander. Set aside.
- Divide the poori dough into 10 equal portions and shape it into small balls.
- Flatten the dough slightly, then put 1 level teaspoon of the paste into the center and fold the dough over to enclose the filling completely. Dust each ball with a little flour and, using a rolling pin, roll the balls out carefully into rounds.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350'F, or until a cube of bread browns in 30 seconds.
- Working in batches, carefully lower the pooris into the hot oil and deep-fry for 1-2 minutes, or until puffed up and golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Nutrition
Sodium: 205mgCalcium: 147mgVitamin C: 7mgVitamin A: 326IUSugar: 1gFiber: 31gPotassium: 224mgCalories: 520kcalSaturated Fat: 1gFat: 4gProtein: 35gCarbohydrates: 91gIron: 13mg
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