Leftover Dal Poori

Name: Leftover Dal Poori
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 4-5 garlic pods; 1 tspoon cumin seeds; 1/2 tspoon fennel seeds; 1/2 inch ginger grated; 1 tspoon kasoori methi; 1 cup chana dal / split chikpeas; 1/2 tspoon assofodeta powder; 1/2 tspoon turmericpowder; 2 cloves; 4 black peper corns; 2 tablespoon semolina; 1 cup / as needed whole wheat flour; Salt as per taste; 1 tspoon carrom seeds; 2 tspoon Cooking oil / ghee; 2-3 tablespoon cooking oil; 1/2 tspoon cumin seeds; 1 tspoon ginger garlic green chilli paste; 1 roughly chopped onion; 1/2 cup soaked chana dal spilt chikpeas; Salt as per taste; 1 chopped tomato; 1 tspoon garam masala powder; leaves Chhoped green coriander; 2 potatoes diced

Juhi Prakash Sewani @cook_25420108

#OIN
#Week1
#post2
#dal #poori #leftover
#crispy #breakfast
#innovative
Many have recipes have no measurment.
Dal poori is soft and flavoured poori.
It's a great way to use of leftover dal recipe.
Leftover dal is big problem in every kitchen. It's same as dal paratha
Using leftover dal for poori is brilliant idea.
Giving makeover to dal with hot crispy poori. Poories are paired with rassedar aloo sabji or masala curd. It's a fullfill breakfast or brunch or a great tiffin / lunchbox
Here I'mein sharing something new it's not a stuff poori or not a dal kachori. Very easy tasty recipe.

Juhi Prakash Sewani @cook_25420108

Saved

Ingredients

30min.

2 servings

For poori
4-5garlic pods
1 tspoon cumin seeds
1/2 tspoon fennel seeds
1/2 inchginger grated
1 tspoon kasoori methi
1 cupchana dal / split chikpeas
1/2 tspoon assofodeta powder
1/2 tspoon turmericpowder
2cloves
4black peper corns
2 tablespoonsemolina
1 cup / as needed whole wheat flour
Salt as per taste
1 tspoon carrom seeds
2 tspoon Cooking oil / ghee
For aloo dal -
2-3 tablespooncooking oil
1/2 tspoon cumin seeds
1 tspoon ginger garlic green chilli paste
1roughly chopped onion
1/2 cupsoaked chana dal spilt chikpeas
Salt as per taste
1chopped tomato
1 tspoon garam masala powder
leavesChhoped green coriander
2potatoes diced

Saved

Steps

30min.

1

Take leftover cooked chana dal. Get ready with all ingredients.
In a mixer grinder add dal add garlic fennel seeds cumin seeds kasoori methi asofoedetida ginger turmeric powder cloves black peper corns and make a fine paste
2

Keep it in mixing bowl add red chilli powder mix again well Get ready with all poori ingredients Now add semolina and whole wheat flour add oil carrom seeds salt
3

Mix all well together and knead hard dough. Don't use water. If it's a runny then add more wheat flour pour little oil kned again keep aside.
4

Meanwhile make potato curry with split chikpeas.
Get ready all ingredients.
Heat up oil in presser cooker add cumin seeds dry red chilli ginger garlic green chilli paste saute add chopped onions saute till light golden colour add chopped tomatoes saute till tometoes get soft and mushy
5

Add all dry spices powder mix all well together add soaked and drain chana dal saute well add chopped in cubes potatoes saute adjest water countisency make semi dry gravy close lid make 2 whistle
6

When presser release open lid check the countency of curry add garam masala powder and green coriander leaves. Keep aside.
7

Now take poori dough make small equal size balls from dough roll out little thick pooris.
Heat up oil in pan drop carefully poori and deep fry golden and crisp both sides remove on tissu paper
8

Your leftover's makeover ready.
Enjoy hot or warm.
Thank you 💕