Dal bharke poori aloo paani ke saath

Ingredients

For The Dough:

• Wheat Flour (Atta) - 1/2 kg
• Salt to Taste
• Oil - 6 teaspoons
• Ajwain + Mangrela (Carom Seeds or Oma + Black Sesame Seeds) - 1 teaspoon
• Water as required

The Stuffing:

• Bengal Gram Dal (Chana Dal or the kernels of split - Black Chick Peas) - 1 cup
• Water - 4 cups
• Salt to Taste
• Turmeric Powder - 1/4 teaspoon
• Oil - 3 tablespons
• Cumin Seeds (jeera) - 1 teaspoon
• Green Chilli - 3, finely chopped
• Onion - 1 medium, finely chopped
• Turmeric Powder - a pinch (since already added )
• Red Chilli Powder - 1/4 teaspoon
• Coriander Powder - 1/4 teaspoon
• Kitchen King Masala - 1/4 teaspoons
• Coriander Leaves - 2 teaspoons, finely chopped

Aloo Paani:

• Potato - 4 medium, peeled & washed
• Onion - 1 medium, finely sliced
• Tomato - 2, finely chopped
• Ginger Garlic Paste - 1 teaspoons
• Turmeric Powder - 1/2 teaspoons
• Red Chilli Powder - 1 1/2 teaspoons
• Cumin Powder - 2 teaspoons
• Coriander Powder - 2 teaspoons
• Garam Masala Powder - 2 teaspoons
• Kitchen King Masala - 2 teaspoons
• Salt to Taste
• Water - 2 cups or more for the watery consistency
• Oil - 4 tablespoons
• Coriander Leaves - 2 teaspoons , finely chopped

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Preparation

• For The Dough:
  Mix all the above ingredients except water, well for minimum 5 minutes, so that the mix blends well and smooth enough that you can dust it from your hand. Now add enough water to knead the flour mix into a smooth but firm dough. Keep aside covered for half an hour.
• The Stuffing:
  Pressure cook the dal with water, salt and turmeric powder for 5 whistle, as it takes longer for the chana dal to get cooked. The dal should be cooked enough to get a thick mash, not very mushy with water in it. Once cooked, kindly drain the extra water. Now mash the dal and keep aside.
• Heat oil in a wok or deep bottomed vessel and add jeera and allow it to splutter. Now add green chilli and stir fry and then add chopped onions and fry till translucent. Now add all the masala powders and stir fry further for 2 minutes.. Then add the mashed dal and mix well. Stir fry this mixture until all the water gets evaporated. Now add the chopped coriander leaves and mix. Transfer this mixture into a bowl.
• The Dal Stuffed Poori:
  Make small lemon sized balls of the dough and shape these balls into nice small katoris... or bowls. Now fill small amounts of the dal mixture into these bowl shaped dough. And cover to seal it firmly, with much care.... to avoid the mixture from making its way through the dough as that would not only spoil the shape but would also leave the oil for frying, adulterated and tainted. Now roll these stuffed and flattened balls with the help of a rolling pin. Then leave the rolled poori (bread) into the oil and deep fry till golden. Let it puff on both the sides. The puff would not be as much as a plain poori because of the stuffing. Once the pooris are done, golden in color. Transfer them onto an absorbent paper.
• Similarly continue the process with the rest of the dough..
• Aloo Paani:
  Boil the Potatoes, cut into cubes and keep aside. Heat oil in a wok or a deep bottomed vessel. Now add chopped onions and fry till translucent. Now add tomatoes and stir fry for 5 minutes, on low flame. Now add ginger garlic paste and saute` for a minute. Now add all the masala powders and stir fry for 3 - 4 minutes or till the oil separates. In case if the mixture turns dry, add little amount of water and mix well. The masala should blend well in water. Now add the cooked and cubed potatoes. Stir fry for 2 - 3 minutes, carefully so as to avoid the potatoes from falling apart. Now add good amount of water to get a thin gravy, and bring it to boil. Cook it covered for 20 minutes on low flame.
• When done, garnish with chopped coriander leaves. Now serve the above made Dal stuffed pooris with the hot Aloo Paani and a bowl of freshly prepared Rice Kheer to complete the festive spread.