Spicy Coconut Pooris

I made this poori when my mom was here. She was really impressed and liked this a lot. I saw this recipe in Sanjeev Kapoor's show. The dough is made of semolina ... initially I was sceptical as I have never made dough out of rava, but the end result was delicious tasting poori.

Ingredients:

For the dough:

Rava(Semolina)- 1 cup

Salt- to taste

For the filling:

Fresh Grated Coconut- 1/2 cup

Grated Carrot- 2 tbsp

Green Chillies- 2 finely chopped

Coriander leaves- 2 tbsp finely chopped

Gram Flour( Besan)- 1/4 cup

Salt - to taste

Whole Wheat Flour - for dusting

Oil - 1 tbsp for the dough + extra for frying

Procedure:

• Make a soft but firm dough out of semolina by adding salt, 1 tbsp oil and required amount of water.
• Cover with damp cloth and rest for 2 hours.
• Make the filling by mixing coconut,carrot, besan, green chillies and coriander leaves. Add little salt to taste.
• Take a lemon sized portion of the dough and dust it with flour and roll into small poori, place a tablespoon of filling mixture in the centre and close it.
• Roll it back in small poori's using little flour for dusting.
• Deep fry in hot oil in medium heat till light golden in colour.

Serve with curd/ raita or any sabji of choice.

Sending this to Priya and Aipi's Bookmarked recipes- every tuesday event.

Also sending this to Ayeesha's Any One Can Cook weekly event .

Green Peas Poori

Poori's are made rarely in my kitchen... but whenever made poori's disappear in no time.... These green peas poori's are very easy to make and tasty too..these can be made in a jiffy and are definitely guest pleaser. During winter my mom used to make these very often. The recipe which I am sharing is one of Tarla Dalal's but I have made some changes. These poori's are usually served with potato sabzi but we love it with fresh curd and tangy lemon pickle.

Ingredients :

For the Dough:

Whole Wheat Flour - 2 cups

Fresh Curd- 2 tbsp

Salt - to taste

For the Filling:

Green Peas Boiled - 1 1/2 cups

Green Chillies- 2 or 3

Ginger- 1 inch piece

Caraway Seeds- 1 tsp

Fennel Seeds- 1/2 tsp

Chaat Masala- 1 tsp

Salt- to taste

Whole Wheat Flour - 1 tsp

Lemon Juice- 1/2 tsp

Oil - 1 tsp

Oil for deep frying the poori's

Wheat flour for dusting

Procedure:

• Mix flour, salt and curd and knead with some warm water to make a soft dough.
• Dry grind together peas, green chillies and ginger. The mixture should be little coarse.
• Heat 1 tsp oil and add caraway and fennel, once they splutter add the green peas mixture and stir to mix everything.
• Add in Salt, Chaat masala and flour and cook till mixture becomes dry.
• Off the gas and add the lemon juice. Let the mixture cool before stuffing in the poori.
• Take a lemon sized portion of the dough and dust it with flour and roll into small poori, place a tablespoon of mixture in the centre and close it.
• Roll out the poori again taking care not to make it very thin else the stuffing will come out while frying and poori will be very oily.
• Deep fry in hot oil in medium heat until golden brown in colour. Repeat the process with remaining dough and mixture.

Serve hot.

Sending this to Priya's CWS - Caraway Seeds event.

Also sending this to Torview's Food Palette Series Green Event.