- 2 cups of Whole wheat flour
- 1 table spoon of semolina powder
- 1 table spoon of yogurt
- 1 big boiled potato
- 1-2 green chili fine chopped
- 1/2 cup of mashed paneer (Cottage Cheese)
- 1/2 teaspoon ajwain seeds
- 1 teaspoon of green coriander leaves fine chopped
- 1 teaspoon of green dill leaves
- 1/2 teaspoon of fine chopped ginger
- 1/2 teaspoon chaat masala
- A pinch of amchoor powder
- Salt to taste
- 1 teaspoon of Desi ghee
- Vegetable oil for frying
- Take a wide thali and add the wheat floor semolina powder, yogurt and combine.
- Slowly add water and make a smooth dough by kneading, add a table spoon of ghee while kneading
- Leave it aside covered with damp cotton cloth for 15mins.
- To prepare the stuffing, mash the boiled potato and mix mashed paneer,green chili, coriander leaves, dill leaves, ginger, ajwain seeds, chat masala and pinch of amchoor powder
- Mix it well and make it a thick dough, add a tea spoon of ghee or butter.
- Now, Knead the wheat flour dough again for a min, pinch off some dough enough to make tennis balls
- Roll out the dough a bit to make small poori.
- Now fill this poori with mashed potato-paneer dough and close it from all size, and make the ball shape again.
- Roll out this stuffed dough slowly so that the stuffing doesn’t come out (this will be thicker then normal poori- without stuffing)
- Heat out enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once it hot.
- Slide these stuffed poori into the hot oil and allow to cook.
- Flip over and fry the other side till light golden brown.
- Remove on to absorbent paper.
These stuffed poories are served hot and normally eaten as a breakfast, and can be served with Yogurt, Raita or some vegetable curry or even just with Pickle.
You can add more chili, masala as you like in the stuffing.