Dhal Poori

Yesterday night when thinking about what breakfast should make tomorrow ( mostly it is big question for many daily), being confused asked my daughter suggestions, she told mom you havent prepared poori for very long, so prepare it... Mostly i avoid poori regualr in breakfast due to its oil consumption... But i decided to prepare poori for kids but with bit healtheir version for breakfast. Then finally decided to prepare Dhal poori. Served dhal poori with curd and gongura thokku. My kids loved this combo very much. So please try and give your feedback.  This is Bihar and present Jarkhant special breakfast.

Ingredients for Poori

Wheat flour - 2 cup

Black sesame seeds – 1/2 tsp
Salt – as needed
Water as needed
Oil – for deep frying

For stuffing

Channa dal –  1/2 cup
Onion – 1 medium chopped fine
Red chillies  – 3
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam Masala – 1/2 tsp
Oil – 2 tsp

Salt - as needed

Method

Mix wheat flour, salt and sesame seeds by adding water little by little to make soft dough.Keep it aside for 20 minutes or more . Start preparing stuffing. 

Pressure cook channa dal till soft. Drain the water. Keet it aside for few minutes so that all water completely drained up.

Dry fry cumin seeds and red chillies in a pan. Powder it in mixie cup. To the same cup add cooked channa dhal and mash coarsely for one pulse.

In a pan, add oil and when hot add the chopped onions and green chillies and sauté till the onions turn pink. Then add the dal mix, turmeric powder, garam masala and salt . Saute on low heat till  becomes dry. Set aside.

Make small balls of the dough. Roll out each ball into a round shape. Place dal mixture at the centre of and bring together the edges to enclose the stuffing and make a ball. Flatten again and roll out gently to a round shape.. Take care that stuffind doesnt comes out. Repeat the same with rest of the dough and stuffing.

Heat oil in a kadai, slide a stuffed poori into the kadai. When it puffed up and turns golden, flip over and cook till the other side also becomes golden brown. 

Remove and serve hot with curd and pickles.