Monday, 14 November 2011

Bervi poories

These poories are made with the combination of  Lentil paste and spices, blended well with wheat flour.  These taste best when served with Aloo chane ki subji
Bervi poories served with 

This preparation is for 3 persons
For Bervi poori
1 cup wheat flour
1/2 cup split black gram (urad daal- white)
1/2 teaspoon fennel seeds(saunf)
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder(lal mirch )
1 teaspoon coriander powder(dhania powder)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon cumin seeds(jeera)
1/2 teaspoon black salt (kaala namak)
1/2 teaspoon asafeotida(hing)
salt according to taste
2 tablespoon ghee/oil

Urad daal soaked

Wash and clean the lentil. Soak it for about 2 hours in lukewarm water.
Drain the excess water and ground it into paste. Use little water if required.
Heat oil/ghee in a kadahi and put hing, jeera and saunf. When they start to crack, add the lentil paste and saute it for 5 minutes on low flame. Keep stirring continuously
Frying the paste of urad daal
Add all the spices (mentioned above) to this paste and saute again for 2 more minutes.
Remove from the heat and let it cool.
Urad daal paste after roasting for 5 minutes

Add this urad daal paste to the wheat flour and knead .Use very little water for kneading(just to sprinkle)
Keep the prepared dough aside covered with a lid for 5 min
. Make small balls( will get about 10 -12) out of this dough and roll it into a round shape of 10cm .
Rolling poories with help of poori machine
Heat oil for deep frying and when heating is appropriate, add the poories and fry from both sides till they turn golden brown in color.
frying Bervi poories

Crispy Bervi poories
 Brevi poories are ready!!

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