Serve this crispy, golden bread made from any leftover Daal (lentil curry), with a vegetarian dish and your favorite pickle.
Ingredients:
- Any leftover Daal
- Wholewheat flour
- Warm water
- Vegetable/ canola/ sunflower cooking oil or ghee (clarified butter) for deep frying
Preparation:
- Cook the Daal on a low flame such that most of its liquid dries up. Stir frequently to ensure it does not burn. Remove from fire and cool.
- Put the wholewheat flour in a large mixing bowl or platter. Make a well in the centre.
- Put all the Daal in the well and begin to mix into a dough. Season with salt if required. Add more flour if the dough is too sticky or too soft. Add water only if needed. Knead till you get a smooth, medium-soft dough.
- Add 2 tbsps of oil/ghee now and continue to knead. Once the dough is done, cover with a damp cloth and keep aside in the refrigerator for 20 minutes.
- Divide the dough into golf ball-sized portions and roll into balls between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a 5” circle. For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.
- Heat the oil/ghee for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. Fry one the first side till golden then turn over and fry the same way on the other side. The Poori will puff up! Drain on paper towels and serve hot with a vegetarian dish and your favorite pickle.
