Daal Poori/ Deep fried Indian bread stuffed with Lentils
Recipe Type: Breakfast, Snack
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Indian flat bread stuffed with dried lentil and deep fried to perfect golden in color. Warm, crispy and delicious.
  • For the stuffing
  • 1½ cup boiled lentil
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 or 2 green chilies, finely chopped
  • 1 inch ginger, grated
  • 1 tsp asafoetida (hing)
  • 2 tbsp tamarind paste
  • Salt to taste
  • Oil
  • For the poori
  • 1½ cup all-purpose flour or whole wheat flour
  • 1 tsp salt
  • 1½ tbsp Oil
  • 1 tbsp carom seeds (ajwain)
  • water to knead the dough
  • oil for deep frying the poori
  1. For making the stuffing, heat 1 tbs oil in a pan. Add cumin seeds, asafoetida and ginger to the pan.
  2. Once they start to splatter, pour the boiled lentil and start cooking in low heat.
  3. Add rest of the spice mix (turmeric, coriander powder, chili powder), chopped green chilies and tamarind paste. Cook in low heat and keep stirring in between until it becomes dry and all the water is absorbed.
  4. Then, keep it aside and let it cool completely. Once it is cooled, the filling will become more dry and crumbly.
  5. For the poori, mix flour with carom seeds, salt and oil. Add some water and start kneading.
  6. Once the dough is ready and the stuffing is completely cooled, you can start the making the pooris.
  7. Divide the dough in equal tiny balls.
  8. Roll the balls a little, pour 1 tsp filling in the center and wrap it to form a ball again.
  9. Using a rolling pin, roll it to a 2 inch diameter circle. You need to be patient while doing this or else it might break apart.
  10. In a deep pan or wok, heat enough oil for frying the pooris.
  11. To test if the oil is at the right temperature, drop a tiny piece of dough in the oil and if it rises up immediately, you are ready to fry the pooris.
  12. Drop just one poori in the wok at a time. With the back of your spatula, press the poori very lightly and it will start puffing up. Remember that these pooris will not puff like normal pooris as they have stuffing inside.
  13. The poori should take about 30 seconds on each side and should turn golden in color.
  14. Take it out of the wok, put it in kitchen towel and let it drain the extra oil.
  15. Continue frying rest of the pooris and serve immediately with your choice of side or pickle.
The cooking time will differ depending on the type of lentil u are using!
Recipe by Honest Cooking at https://honestcooking.com/daal-poori-deep-fried-indian-bread-stuffed-with-lentils/