Poori- Stuffed with Potato and Cottage Cheese



Items needed:

  1. 2 cups of Whole wheat flour
  2. 1 table spoon of semolina powder
  3. 1 table spoon of yogurt
  4. 1 big boiled potato
  5. 1-2 green chili fine chopped
  6. 1/2 cup of mashed paneer (Cottage Cheese)
  7. 1/2 teaspoon ajwain seeds
  8. 1 teaspoon of green coriander leaves fine chopped
  9. 1 teaspoon of green dill leaves
  10. 1/2 teaspoon of fine chopped ginger
  11. 1/2 teaspoon chaat masala
  12. A pinch of amchoor powder
  13. Salt to taste
  14. 1 teaspoon of Desi ghee
  15. Vegetable oil for frying

Process:

    • 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.
Enjoy 🙂
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