Dalpoori aur Aloo Tamatar ki Sabji / Lentil stuffed fried bread with potato curry

This is a very traditional recipe of lentil stuffed poori from my native Indian state of Bihar. It is typically made during festivals and special occasions. One such special occasion is the arrival of a new daughter in law in the family as that is seen as the arrival of goddess Laxmi (I have seen this tradition in my family at least). This poori is also considered auspicious and mom used to make it on festivals like Anant Chaturdashi, Dusshera and Deepawali. The usual accompaniments of these pooris are raas wali aloo sabji (gravied potato curry), tamatar ki meethi chutney (sweet tomato chutney) and kheer. The dalpoori I learned from mom and the aloo sabji recipe is probably one of the simplest curry recipes.

I made these pooris during Diwali this year when my brother was visiting. Hubby and bro both enjoyed them thoroughly. I got cool compliments including that they felt they were sitting at a local halwai's shop and enjoying these pooris. Made my day.

 For Dalpoori

Ingredients: makes 12-15

Filling-

Chana Daal ........................... 1 cup

Cumin Seeds ......................... 1 tsp

Hing ................................... a pinch

Whole Red Chilli ..................... 1 - 2

Bayleaf ................................ 1

Red Chilli Powder ................... 1/2 tsp

Garam Masala ........................ 1 tsp

Ginger Paste .......................... 1/2 tsp

Turmeric Powder .................... 1/2 tsp

Shell-

Atta .................................... 3 cups

Ghee or Oil ........................... 3 tbsp

Carom and Nigella Seeds ............ 1/2 tsp

Salt ..................................... to taste

Oil for deep frying

Method:

1. Soak the Chana daal for 8 hours (or overnight). Drain the water and set aside.

2. Heat one tbsp oil in a medium pan on medium heat. Add hing, cumin seeds, bayleaf and whole red chilli. Let the cumin splutter and add in the daal. Add turmeric and salt. Mix and add two cups of water. Cook the daal covered on medium heat till is fully cooked and tender to touch. When all the water has evaported, add ginger, garam masala and red chilli powder. Mix and mash the daal slightly. Remove from heat and allow to cool to room temperature. Set aside.

3. Take the atta in a bowl and add the carom and nigella seeds ghee and  salt. Knead with enough water to make a firm dough (a little stiffer than chapati dough). Cover with a damp kitchen towel and set aside for 15 - 20 minutes.

4. Make small balls from the dough. Flatten it in to about 4" circles. Spoon about 2 tbsp of the daal mixture in the center. Bring the edges up to cover and seal. Roll out gently to form a stuffed poori. Do not use dry flour for dusting while rolling the pooris, use few drops of oil instead. Repeat with remaining dough. Keep aside covered.

5. Heat oil to medium heat in a deep frying pan. Drop in two pooris at a time. The pooris should rise up slowly. Fry till the pooris are golden on each side. Remove from oil, drain on a paper towel and serve hot with aloo-tamatar  ki sabji and kheer.

For Aloo Tamatar ki Sabji

Ingredients: serves 4

Boiled Potato ............................ 4-5 medium boiled n roughly chopped

Tomato ................................... 2 medium chopped

Cumin Seeds ............................. 1/2 tsp

Oil ......................................... 2 tbsp

Ginger .................................... 1" grated

Coriander Powder ...................... 2 tsp

Garam Masala ............................ 1/2 tsp

Cumin Powder .......................... 1/2 tsp

Cilantro .................................. 2 tbsp

Red Chilli Powder ...................... 1 tsp

Turmeric ................................. 1 tsp

Hing ....................................... a pinch

Salt ........................................ to taste

Method:

1. Heat oil in a pan, add hing and cumin seeds and let them pop. Add in the ginger, tomatoes, turmeric and salt and saute for 2-3 minutes.

2. Add in the potato and all the dry masala, cook for 2-3 minutes. Add water and cook  covered for 10-15 minutes,  stirring in between on medium to medium low heat.When oil floats on the top and the gravy thickens to desired consistency , take off the heat.Garnish with cilantro.

Notes:

1. The oil for deep frying the pooris should be at a temperature such that when you drop a piece of dough, it should rise up slowly. If it rises too fast, the oil is too hot and the pooris will not be crispy. If it does not come up at all, the oil is not hot enough.

2. You can also add green peas in the curry if you wish to try a variation.

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