Stuffed Poori (Fried Indian Bread)

This recipe is a nice alternative to the regular poori. The filling makes it a wholesome meal on its own.

Ingredients (serves 2)

For Poori

Wheat flour – 1 ½-2 cups

Salt – ¼ tsp

Water for making dough

Oil for deep frying

For Filling

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

Method

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.