This recipe is a nice alternative to the regular poori. The filling makes it a wholesome meal on its own.
Ingredients (serves 2)
Wheat flour – 1 ½-2 cups
Salt – ¼ tsp
Water for making dough
Oil for deep frying
Tofu – 1 cup
Chopped onion – ¼ cup
Chopped coriander leaves – 2 tbsps (optional)
Turmeric powder – a pinch
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Salt to taste
Oil – 1 – 1 ½ tsps
Combine the flour, salt and oil. Make the dough (neither sticky nor dry - it should be moist and soft), while adding water gradually. Keep aside.
Heat oil in a pan and add the cumin seeds. As they splutter, add the chopped onions and sauté until they turn slightly brown. Add the tofu, salt, turmeric powder, and garam masala and mix well. Allow it to cook thoroughly (about 5 minutes), turn off the stove and add the coriander leaves. Keep aside.
Coming back to the pooris now, make small, lemon-sized balls of dough. Roll out one ball into a small disc. Place ½-1 tbsp of the tofu mixture in the middle and fold in the sides to cover the filling completely. Dust it with some flour and roll out into a disc again. If it feels sticky, add some more flour. Deep fry in hot oil, until golden brown.
The stuffing gives the pooris a lovely flavor so they don’t necessarily need a side dish. You can have it with curd or pickle or with a gravy of your choice. Bon Appétit.