Cooking Instructions
- 1
First we'll make stuffing. Make a fine paste of soaked poppy seeds. Crust ginger and green chilli in chutney jar. Keep aside.
- 2
Heat 1 tbsp oil in a heavy bottom kadhai on high flame then reduce heat on low flame. Crack cumin seeds for 30 seconds. Add crusted ginger - chilli paste in oil and fry for 1 minute.
- 3
Now add poppy seeds paste and fry for 10 minutes. Add chilli powder, garam masala, cumin powder and salt to taste. Fry till aroma comes out and becomes a little dry.
- 4
Take out masala from kadhai and keep aside.
- 5
Boil water in a heavy bottom kadhai / deep pan on high flame. Add salt and 1/2 tbsp ghee in water. Reduce heat on low flame.
- 6
Now drop rice flour in water, stir continuously for 5 minutes. Add little more hot water in flour while cooking time.
- 7
Take out flour dough in a big vassel and cool down for 5 minutes.
- 8
Add rest of ghee and knead dough for at least 15 minutes till it becomes soft.
- 9
Now equally divide dough in big sized lemon. Make a small hole then fill it with little stuffing and close the hole with the help of palm. Repeat this process for rest pieces.
- 10
Spread all pieces like poori with the help of hand. Do this process very gently otherwise it will break
- 11
Heat mustard oil in a heavy bottom kadai. Fry all poori on medium heat till golden brown colour.
- 12
Serve hot crispy, moist and delicious poori with aloo - matar with gravy, pickle and coriander leaves chutney.
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