KCB 4.10: Stuffed Puffed-Bread (Stuffed Poori)
Stuffed Puffed-Bread (Stuffed Poori)
These tasty treats have been a great favourite at the Hare Krishna Sunday Feasts for decades. Fried puffed-breads (pooris) are stuffed with layers of potato, beans, yogurt, crunchy chickpea pearls, sweet-and-sour tamarind sauce, and finally a sprinkle of hot and sweet spices. Irresistible!
• PREPARATION & COOKING TIME: 1 1/2 hours
• YIELD: 16 stuffed pooris
• YIELD: 16 stuffed pooris
POORIS
• 1 cup (250 ml) unbleached plain flour
• 1 cup (250 ml) chapati flour or wholemeal flour
• 1/2 teaspoon (2 ml) salt
• 2 tablespoons (40 ml) ghee or oil
• 2/3 cup (165 ml) warm water, or as needed
• ghee or oil for deep-frying
• 1 cup (250 ml) chapati flour or wholemeal flour
• 1/2 teaspoon (2 ml) salt
• 2 tablespoons (40 ml) ghee or oil
• 2/3 cup (165 ml) warm water, or as needed
• ghee or oil for deep-frying
POTATO FILLING
• 2 medium potatoes, cut into 0.5 cm (1/4-inch) cubes
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) salt
MUNG BEAN FILLING
• 1/4 cup (60 ml) whole green mung beans, raw
• 4 cups (1 litre) water
• 1/4 teaspoon (1 ml) salt
• 4 cups (1 litre) water
• 1/4 teaspoon (1 ml) salt
TAMARINF SAUCE
• 1 tablespoon (20 ml) tamarind concentrate
• 1 tablespoon (20 ml) water
• 2 tablespoons (40 ml) brown sugar
• pinch salt
• 1/4 teaspoon (1 ml) cayenne pepper
• 1 tablespoon (20 ml) water
• 2 tablespoons (40 ml) brown sugar
• pinch salt
• 1/4 teaspoon (1 ml) cayenne pepper
CHICKPEA FLOUR BATTER PEARLS
• 1/4 cup (60 ml) chickpea flour
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) cayenne pepper
• 1/4 teaspoon (1 ml) ground cumin water
• ghee or oil for deep frying
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) cayenne pepper
• 1/4 teaspoon (1 ml) ground cumin water
• ghee or oil for deep frying
OTHER INGREDIENTS
• 1 1/4 cups (310 ml) yogurt
• 1/2 teaspoon (2 ml) garam masala
• ghee or oil for deep-frying
• 1/2 teaspoon (2 ml) garam masala
• ghee or oil for deep-frying
1. Prepare pooris Set them aside.
2. Boil the potato cubes in slightly salted water in a small saucepan, until soft. Drain and set aside.
3. Boil the mung beans in 4 cups (1 litre) unsalted water until they are soft but not broken up. Drain, toss with salt, and set aside.
4. Combine all the ingredients for the tamarind sauce in a bowl. Whisk until smooth. Set aside.
5. Heat a small quantity of ghee or oil (about 2 1/2 cm, or 1-inch) in a small pan or wok. Mix all the dry ingredients for the chickpea-flour-batter pearls in a bowl. Pour in sufficient cold water to form a thick batter. When the oil reaches 180°C/355°F, pour some of the batter through the holes of a colander into the hot oil. Fry the little pearls of batter for a few minutes or until they are golden brown and crisp, remove them with a slotted spoon, and set them aside. Repeat until all the batter is used.
6. To assemble the stuffed pooris: place all the pooris on a tray with the pooris' thick side down. Puncture a small hole in the top of each poori. Drop in a few pieces of potato, followed by a small spoon of soft mung beans. On top of that, spoon a good sized spoon of yogurt; sprinkle in some chickpea pearls, a spoon of tamarind sauce, and finally a sprinkle of garam masala. Serve immediately.
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