Monday, September 26, 2016

Vegetable Stuffed Pooris

Times left-over food clicks some idea and the most frequent one is to make some stuffed pooris, paranthas, dosas, idly. Till date never tried stuffed pooris, so thought of making some to begin our Sunday. 

While you can plan any stuffing for pooris (most used is potato), the left over vegetable stuffing made for paneer is what I used to make these pooris :)

The ingredients and method below is same as that for preparing Vegetable Stuffed Paneer . You can tweak it by replacing vegetables with only potatoes or add more vegetables including fresh / frozen peas.

  • Cumin Seeds                   : 1/2 tspn
  • Ginger Garlic Paste         : 1 tbspn
  • Green Chillies                 :1-2 finely chopped (instead you can add more of red chili powder)
  • Onion                              : 1 big finely chopped
  • Capsicum                        : 1 small finely chopped
  • Potato                              : 1 medium boiled and mashed
  • Butter / oil                       : 1 tbspn
  • Turmeric Powder             : 1 tspn
  • Red Chili Powder            : 1/2 - 1 tspn
  • Salt                                  :  To taste
  • Cashew                            : 4 finely chopped and fried
  • Garam / Curry Masala     : 1 tbspn
  • Coriander Leaves

To make the vegetable stuffing:
  1. In a kadai, add butter / oil. As it heats up, add jeera and allow it to splutter.
  2. Add ginger garlic paste and saute till it cooks
  3. Add green chili and saute it for a second
  4. Add onion and saute till they turn pink (translucent)
  5. Add capsicum and saute
  6. As they cook, add turmeric powder, chili powder, garam masala and salt 
  7. Then add mashed potato and coriander leaves
  8. To this mix, add the fried cashew nuts and remove from fire
To make the dough for pooris:
  1. In a mixer, blend the vegetable mix to ensure there are no lumps such as fried cashews 
  2. In a vessel, take enough wheat flour and add this mix. 
  3. Knead well using warm water and a spoon of oil / ghee
To make the  pooris:
  1. In a kadai, pour enough oil to deep fry the pooris. Allow it to heat 
  2. Prepare small round pooris (size per your preference) and deep fry. 
To serve as a side dish / gravy : Tomato Mutter Gravy: 

  • Onion                  :1 medium finely chopped
  • Tomato                : 1 medium finely chopped
  • Garlic                  : 4 pods chopped
  • Ginger                 : 1/2 inch chopped
  • Green Chilli         : 2 finely chopped
  • Peas / Mutter        : 1 cup (soaked in warm water)
  • Coriander Powder: 1 tbspn
  • Turmeric Powder :   1/2 tspn
  • Red Chili Powder:  1/2 - 1 tbspn (as spicy as you need)
  • Salt                       : To taste
  • Coriander Leaves
  • Kasoori Methi (dried feengreek leaves)
  1. In a kadai, add 1 tbspn oil. As it heats up, add a spoon of jeera. As it splutters, add ginger, garlic, onion and saute them till golden
  2. Add the peas followed by tomatoes and saute it for 2 mts
  3. To this add all spices and salt as per taste
  4. Add some water and cook it covered (If you want it tangy, you can add a tbspn of curd)
  5. Garnish with fresh coriander leaves and kasoori methi
Goes well with hot pooris, rotis, paranthas, dosas and idlis.

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