Cauliflower-stuffed Pooris With Sweet And Sour Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
SAUCE
1/2 cup: Tamarind Juice, see recipe
1/2 cup: Jaggery,
2: Serrano chilies, minced
1 tbsp: Vegetable oil,
3/4 tsp: Mustard seeds,
3/4 tsp: Fenugreek seeds,
Salt,
DOUGH
3 cup: Atta, (chapati flour)*
1 tbsp: Vegetable oil,
3/4 tsp: Turmeric,
3/4 tsp: Ground cumin,
Salt,
1/2 tsp: Indian chili powder,
1 cup: Water, more as needed
FILLING
1/2 cup: Raw peanuts,
2 cup: Finely grated cauliflower,
3/4 cup: Grated fresh coconut,
2 tbsp: Chopped fresh cilantro,
2: Serrano chilis, minced
3/4 tsp: Salt,
Vegetable oil, (for deep-frying)
TAMARIND JUICE
1 each: Piece compressed tamarind, (2x2-inch)
3/4 cup: Hot water,
Directions:
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 (1-1/4 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 3-1/2 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 Vaswanis recipe in Bon Appetit (February 1987) Typed
for you by Karen Mintzias Collected from the Fidonet Intl Cooking
Echoes * duram flour works well for this, whole wheat would work also.
Source from luhu.jp
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 (1-1/4 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 3-1/2 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 Vaswanis recipe in Bon Appetit (February 1987) Typed
for you by Karen Mintzias Collected from the Fidonet Intl Cooking
Echoes * duram flour works well for this, whole wheat would work also.
Source from luhu.jp