Authors: Neelam Batra

1,000 Indian Recipes (303 page)

BOOK: 1,000 Indian Recipes

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1 to 2 tablespoons dried mint leaves

1.
Prepare the dough in a food processor or by hand (as described in
Basic Deep-Fried Puffed Breads
), mixing together all the dry ingredients and the fresh mint leaves (or fenugreek leaves), then adding the oil to blend, followed by the water, until a dough is formed.

2.
Heat the frying oil and shape each poori (Steps 1 to 3 as described in
Basic Deep-Fried Puffed Breads
). For each poori, dust one of the sides with the dried mint leaves and press lightly with the rolling pin to make sure that they adhere, then fry the poories (Steps 4 and 5).

Deep-Fried Puffed Breads with Fresh Spinach

Palak ki Pooriyan

Makes 14 to 16 breads

1 small bunch fresh spinach (8 to 10 ounces), trimmed, washed, and coarsely chopped

1 large clove fresh garlic, peeled

1 to 3 fresh green chile peppers, such as serrano, stemmed

1 cup stone-ground durum whole-wheat flour

¹⁄
₂cup all-purpose flour

1 teaspoon dried fenugreek leaves

¹⁄
₂teaspoon freshly ground black pepper

¹⁄
₄teaspoon salt, or to taste

3 tablespoons peanut oil

¹⁄
₃to
¹⁄
₂cup water

In a food processor, process together the spinach, garlic, and green chile peppers until minced, then add all the dry ingredients and process about 30 seconds to mix. Then add the oil to blend, followed by the water, and process until a dough is formed. Shape and fry the poories (as described in
Basic Deep-Fried Puffed Breads
).

Deep-Fried Stuffed Puffed Breads

Bhari Hui Pooriyan

Makes 14 to 16 breads

Like
paranthas
,
poori
breads can also be stuffed and fried. Although all the
parantha
stuffings can be used for
poories
,
poories
are much smaller and require only about a teaspoon of the filling each. In addition, many dry-cooked dishes, such as
paneer
cheese, vegetables or a
dal
(legume) dish, or any of the grilled meats, can also be used as fillings. Process them first in the food processor until smooth. If they seem watery, mix in some chickpea or whole-wheat flours to soak up the juices. Here is one such
poori
.

¹⁄
₂cup any skinless dried beans, such as green split pea (muttar dal), yellow split chickpea (channa dal), yellow mung (dhulli mung dal), or white urad (dhulli urad dal), sorted and washed in 3 to 4 changes of water

1 recipe dough for
Deep-Fried Puffed Breads with Ajwain Seeds

1 fresh green chile pepper, such as serrano, stemmed

1 clove fresh garlic, peeled

3 quarter-size slices peeled fresh ginger

¹⁄
₄cup coarsely chopped fresh cilantro, including soft stems

1 teaspoon garam masala

¹⁄
₄teaspoon salt, or to taste

1 cup stone-ground durum whole-wheat flour in a medium bowl or a pie dish, for coating and dusting

1.
Soak the dal in water to cover, about 2 hours, then drain. Meanwhile, prepare the dough and set aside at least 30 minutes. In a small food processor or a grinder, process together all the remaining ingredients (except the flour for dusting) to make a paste that is as smooth as possible.

2.
Heat the frying oil (Step 1 as described in
Basic Deep-Fried Puffed Breads
). With lightly oiled clean hands, divide the dough equally into 14 to 16 balls and cover with foil to prevent drying.

3.
Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat well with dry flour and then roll it into a thin 2- to 3-inch circle. Place about 1 teaspoon filling in the center, then bring the edges together and pinch to seal. Shape into a ball and roll into a thin 4 to 5-inch circle once again. (If the dough sticks to the rolling surface, dust with more flour.)

4.
Fry the poories (Steps 4 and 5 as described in
Basic Deep-Fried Puffed Breads
).

Deep-Fried Sweet Saffron Puffed Breads

Khameeri Kesar Pooriyan

Makes 14 to 16 breads

Khameer
is the Indian word for a fermentating agent such as yeast. This leavened, sweet
poori
bread is a specialty of Kashmir, where it is served with dry-cooked vegetables and meat dishes. The Kashmiris fry
poories
in
ghee
, but I use peanut oil for less saturated fat.

¹⁄
₂cup warm milk (any kind), about 110°F

1 teaspoon active dry yeast

2 tablespoons sugar

³⁄
₄cup stone-ground durum whole-wheat flour

³⁄
₄cup all-purpose flour

1 tablespoon fennel seeds, finely ground

¹⁄
₂teaspoon salt, or to taste

2 tablespoons vegetable oil or melted ghee

2 tablespoons nonfat plain yogurt, whisked until smooth

¹⁄
₄teaspoon saffron threads

1 teaspoon white poppy seeds

1 cup all-purpose flour in a medium bowl or a pie dish, for coating and dusting

1.
In a small bowl, mix together the milk, yeast, and 1 teaspoon sugar and set aside about 5 minutes, or until frothy. Place both the flours, the fennel seeds, the remaining sugar, and the salt in a food processor and process until mixed, about 30 seconds.

2.
With the motor running, add first the oil (or ghee) and then the yeast-milk mixture through the feeder tube until the flours gather into a ball and the sides of the work bowl look clean. (If the dough seems too sticky, add some more flour through the feeder tube.) Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, at least 4 and up to 8 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough.

3.
Heat the frying oil (Step 1 as described in
Basic Deep-Fried Puffed Breads
). In a small bowl, mix together the yogurt, saffron, and poppy seeds. Then, with lightly oiled clean hands, divide the dough equally into 14 to 16 round balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat well with the dry flour from the bowl. Transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a thin 4- to 5-inch circle. (If the dough sticks to the rolling surface, dust with more flour.)