Cauliflower-stuffed pooris with sweet and sour sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Tamarind Juice (see recipe) |
| ½ | cup | Jaggery |
| 2 | Serrano chilies; minced | |
| 1 | tablespoon | Vegetable oil |
| 3 | cups | Atta (chapati flour) |
| 1 | tablespoon | Vegetable oil |
| ¾ | teaspoon | Turmeric |
| ¾ | teaspoon | Ground cumin |
| ½ | cup | Raw peanuts |
| 2 | cups | Finely grated cauliflower |
| ¾ | cup | Grated fresh coconut |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | each | Piece compressed tamarind (2x2-inch) |
| ¾ | teaspoon | Mustard seeds |
| ¾ | teaspoon | Fenugreek seeds |
| Salt | ||
| Salt | ||
| ½ | teaspoon | Indian chili powder |
| 1 | cup | Water (more as needed) |
| 2 | Serrano chilis; minced | |
| ¾ | teaspoon | Salt |
| Vegetable oil (for deep-frying) | ||
| ¾ | cup | Hot water |
Directions
SAUCE
DOUGH
FILLING
TAMARIND JUICE
For sauce: Simmer Tamarind Juice, jaggery and chilies in heavy small saucepan until jaggery dissolves.
Heat oil in heavy small skillet over high heat. Add mustard seeds and quickly cover skillet. When seeds stop popping, add fenugreek seeds and cook until seeds turn red, about 1 minute. Add to saucepan and simmer until slightly syrupy, about 2 minutes. Season with salt.
Cool completely. Can be prepared up to 3 weeks in advance and refrigerated in airtight container.
For dough: Combine dry ingredients and oil in a large bowl. Stir in enough water to make a soft, pliable dough. Turn out onto surface dusted with atta and knead 5 minutes. Divide into small rounds (1-¼ inch in diameter). Cover with plastic and let stand until ready to use.
For filling: Roast peanuts in a small skillet over medium heat, shaking or stirring frequently, until golden brown. Using mallet, pound peanuts until coarsely ground. Place peanuts in a bowl and mix in remaining filling ingredients.
To assemble: In a deep-fryer, heat oil to 400 F. Flatten round of dough, dusting lightly with atta, and roll into 3-½ to 4 inch circle. Place 1 tablespoon filling in center of circle and fold to form a crescent. Seal edges well and fry each crescent in oil, spooning hot oil over until poori begins to puff up, about 1 minute.
Turn poori over and continue to fry for 1 minute. Remove and drain on paper towels. Repeat for remaining pooris.
Tamarind Juice: Break tamarind into small pieces and cover with hot water in a bowl. Let soak for 30 minutes, mashing with the back of a spoon. Strain through a sieve, pressing on solids to force out as much juice as possible.
Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 02-17-95