Dalpoori aur aloo tamatar ki sabji / lentil stuffed fried bread with potato curry

By aipi
(3.86/5 - 7 votes)


- Chana Daal 1 cup
- Cumin Seeds 1 tsp
- Hing a pinch
- Whole Red Chilli 1 - 2
- Bayleaf 1
- Red Chilli Powder 1/2 tsp
- Garam Masala 1 tsp
- Ginger Paste 1/2 tsp
- Turmeric Powder 1/2 tsp
- Shell- Atta 3 cups
- Ghee or Oil 3 tbsp
- Carom and Nigella Seeds 1/2 tsp
- Salt to taste
- Oil for deep frying


Step 1

Soak the Chana daal for 8 hours. Drain the water and set aside.

Step 2

Heat one tbsp oil in a medium pan on medium heat. Add hing, cumin seeds, bayleaf and whole red chilli. Let the cumin splutter and add in the daal. Add turmeric and salt. Mix and add two cups of water.

Step 3

Cook the daal covered on medium heat till is fully cooked and tender to touch. When all the water has evaported, add ginger, garam masala and red chilli powder. Mix and mash the daal slightly. Remove from heat and allow to cool to room temperature. Set aside.

Step 4

Take the atta in a bowl and add the carom and nigella seeds ghee and salt. Knead with enough water to make a firm dough. Cover with a damp kitchen towel and set aside for 15 - 20 minutes.

Step 5

Make small balls from the dough. Flatten it in to about 4" circles. Spoon about 2 tbsp of the daal mixture in the center. Bring the edges up to cover and seal. Roll out gently to form a stuffed poori. Do not use dry flour for dusting while rolling the pooris, use few drops of oil instead. Repeat with remaining dough. Keep aside covered.

Step 6

Heat oil to medium heat in a deep frying pan. Drop in two pooris at a time. The pooris should rise up slowly. Fry till the pooris are golden on each side. Remove from oil, drain on a paper towel and serve hot with aloo-tamatar ki sabji and kheer.

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