Paratha, a stuffed Indian Bread which is so delicious and generally served as main dishes...

A very tasty Peanut powder which will go very good, This chutney podi prepared with peanu...

Whole wheat Indian flat bread made with lentils, sesame seeds and garlic flavoured pan fr...

Onion parata is delicious and very popular North Indian breakfast dish. ...

Methi thepla recipe is a popular Gujarati breakfast or snack recipe. Best food for trave...

Rajasthani meal is incomplete without the mention of the well known Dal-Baati-Churma. Mad...

Stuffed Poori -1 Recipe, How To Make Stuffed Poori -1 Recipe

Name: Stuffed poori -1
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

Classic and traditional Farsi poori stuffed with besan and palak.

About Recipe

How to make Stuffed poori -1

(102 ratings)

7 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Spinach

Servings : 4 persons
Published date : February 27, 2019

Ingredients used in Stuffed poori -1
• Besan - 1 tablespoon.
• Salt - to taste.
• Ghee or butter - 2 teaspoons.
• Water - as required.
• Spinach - 1 bunch.
• Coriander powder - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Hing - 1 pinch.
• Cumin powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Oil - to fry.
• All purpose flour - 1 cup.
Method:
Take all purpose flour, a pinch of salt, ghee or butter in a bowl. Mix it and with the help of water make a dough. Rest this dough for 5 min In the meantime prepare the stuffing with Mix it and with the help of water make a dough. Rest this dough for 5 min In the meantime prepare the stuffing with Rest this dough for 5 minutes In the meantime prepare the stuffing with besan, spinach, coriander powder, redchili powder, hing, cumin powder, turmeric powder and salt in abowl. Mix all these properly and make small dumplings. Also make dumplings with dough and stuff spinach dumplings in it. seal it carefully and roll it to make small pooris. Deep fry Deep fry this poori in hot oil. once they puff up and turn into golden in color transfer into a plate. *Serve hot with sweet chutney or tomato sauce.*