This post goes out to the time I spent in Delhi with my bua. I kept navratri fasts with her only to get these yummy goodies. She made something different everyday. it was feast in the name of the festival 😉
So I gave into the quintessential Navratri feast, Rajgira/Amarnath and singhada/ flour pooris. But how can they work without a little hard work? Do not worry, here is the step by step version of the golden discs from heaven 😀
You shall need: [Feeds 2-3]
1/2 cup Singhada/chestnut flour
1/2 cup Rajgira/Amarnath Flour + some more to roll
3 tsp Roasted Jeera/cumin Powder
2 tsp mari/Kaali mirch/Black pepper
2 tbsp curd
3 tsp oil + more for frying
150 gms crumbled paneer/cottage cheese
1 medium sized potato – boiled
- Put the paneer between two paper towels to drain excess moisture. Press it lightly to make it drier.
- Crumble it on a plate and add 1.5 tsp jeera powder, salt and 1 tsp black pepper powder. Mix it well until combined.
- In a bowl, add the two flours, 1.5 tsp jeera powder, 1 tsp black pepper powder, 2 tsp oil, curd and salt.
- Mix them by hand until everything resembles wet sand or is a crumble mix.
- Now add the mashed/grated potato and knead the dough.
- You might be tempted to add water but trust me you might not need at all.
- Once the dough comes together, add another tsp of oil to the dough and knead well.
- Keep it aside and cover with a plate/cloth.
- Put the oil to heat.
- Divide the dough in 10-12 balls of equal size. Gently flatten the ball to form a cavity.
- Do not be tempted to stuff it, add a reasonable amount and seal it.
- Lightly dust the chakla/rolling surface and put the stuffed dough ball on it.
- Gently try to roll it in a disc. Keep sealing the bursts. Also do not worry if there is a burst corner, it will crisp up in the oil.
- Lower the poori in oil, just as you fry a regular poori.
- Once it ballons/fluffs up; turn and cook on the other side.
- Serve with curd or a side dish of your choice.