Poori with some filling is known as Stuffed Poori. Filling can be of your choice like Green Peas, Spinach etc. This is eaten as is or with pickle of your choice.
For the stuffing:
| ||Green Peas fresh or frozen - 1 Cup|| |
| ||Cumin Seeds - 1 tsp|| |
| ||Ginger grated - 1 tsp|| |
| ||Garlic grated - 1 tsp|| |
| ||Green Chillies finely chopped - 1|| |
| ||Coriander Powder - 1 tsp|| |
| ||Garam Masala - ½ tsp|| |
| ||Salt to taste|| |
For the dough:
| ||Wheat flour - 1 Cup|| |
| ||Lukewarm Water - ½ Cup|| |
| || Oil - 1 tsp|| |
| ||Oil for deep frying|| |
For the filling:
• Heat Oil in a pan, add Cumin Seeds and allow it to splutter.
• Then add Ginger, Garlic, Green Chillies and fry for few seconds.
• Next add Green Peas, mix well. Add Salt, Coriander Powder, Garam Masala and mix well. By now the Green Peas would have become tender.
• Take it off from heat and allow it to cool. Grind them in a mixer to a paste. Filling is ready.
For Stuffed Pooris:
• In a large bowl, mix Whole Wheat Flour, Salt and Oil. Add Water little at a time and make a firm but smooth dough.
• Oil your palm and knead the dough until it's pliable. Cover the dough and keep it aside for 15 minutes or longer.
• Divide the dough in 10 equal parts. Take few drops of Oil on your palm and roll the dough in balls and press it between your palms.
• Roll this dough on a lightly floured surface to about 1-inch circle. If the dough is sticking to the rolling pin, sprinkle some more flour and roll. Keep a spoonfull of filling in the centre and pull the dough from all sides over the filling to cover it completely and seal it.
• Roll this on a lightly floured surface to about 5-inch circle.
• Meanwhile heat the Oil in a pan and deep fry the Pooris.
• Turnover the Poori and it should be lightly golden brown on both the sides. Take this out and place it on a paper towel to absorb the excess Oil.
• Serve this hot poori with any curry of your choice or Pickle!