Dal Pori or (kachori) is an Indian style Pori (fried puffed bread), which consist of Pori filled with mildly spiced Moong daal. This delicious and very festive. Daal Pori is an excellent option with any meal. Serve this incredible dal Pori with potato curry with yogurt gravy .It is usually eaten in as breakfast.

Ingredients:

Dough:

• 1 ½ cup All-purpose flour (Maida)
• 1 ½ tbsp.
• Oil ¼ tsp.
• Salt
• About ½ cup Water (For making dough)

Filling:

• ½ cup Moong daal
• 1 tbsp ginger chopped
• 1 Green chili ½ tsp
• Salt 1 tsp
• Fennel seeds (saunf)
• ½ tsp Cumin seeds (zeera)
• ½ tsp Mango powder (Amchoor

Method:

Dough:

In a bowl mix 1 ½ cup maida , 1 ½ cup oil , ¼ salt . Make soft and smooth dough and cover the dough and leave it for fifteen minutes.

Filling:

Wash and soak dal for at least four hours. Drain the water and blend the dal, ginger, and green chili to a smooth paste. While blending dal just use enough water as needed to blend. I used about 3 tablespoons of water. After dal is blended to smooth paste, add the entire ingredients, fennel seeds, cumin seeds and mango powder except oil, blend for few seconds, making all the ingredients mix well. Heat the oil in a nonstick frying pan over low-medium heat, add dal paste and keep stirring until it becomes the consistency of soft dough. This should take about 2 minutes. Remove from heat and let it cool just enough that you can knead it to make a soft dough.

For making Pori (kachori):

• Take the dough and knead it for a minute.
• Divide the dough into 18 equal parts. T
• Take the filling and divide into 18 parts. Filling should be a little smaller than the dough ball.
• You may have some filling left over. Take one part of the dough and with your fingers flatten the edges and make into a 3-inch circle.
• Leave the center a little thicker than the edges.
• Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling.
• Proceed to make all the balls. Let the filled ball sit for three to four minutes before rolling.
• Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
• You can roll two or three Pori before starting to fry, but do not roll all the Pori at once or they will begin to dry out and fail to puff.
• Heat the oil in a frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready, put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
• Fry one Pori at a time. Place the Pori in the frying pan and press with a skimmer.
• The Pori should puff up. Turn Pori over and cook until light golden brown on both sides. Take the Pori out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Pori’s.