by Pallavi Purani

Paneer Stuffed Poori for Navratri Fasting

This post goes out to the time I spent in Delhi with my bua. I kept navratri fasts with her only to get these yummy goodies. She made something different everyday. it was feast in the name of the festival 😉

So I gave into the quintessential Navratri feast, Rajgira/Amarnath and singhada/ flour pooris. But how can they work without a little hard work? Do not worry, here is the step by step version of the golden discs from heaven :D.

Print Recipe
Paneer Stuffed Poori for Navratri Fasting
This post goes out to the time I spent in Delhi with my bua. I kept navratri fasts with her only to get these yummy goodies. She made something different everyday. it was feast in the name of the festival 😉
Course breads
Prep Time 20 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 1/2 cup chestnut flour Singhada / .
  • 1/2 cup Flour Rajgira / Amarnath + some more to roll .
  • Rock Salt .
  • 3 tsps Jeera cumin Roasted / Powder .
  • 2 tsps mirch Black pepper mari / Kaali / .
  • 2 tbsps curd .
  • 3 tsps oil + more for frying .
  • 150 gms paneer cottage cheese crumbled / .
  • 1 potato medium sized - boiled
Course breads
Prep Time 20 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 1/2 cup chestnut flour Singhada / .
  • 1/2 cup Flour Rajgira / Amarnath + some more to roll .
  • Rock Salt .
  • 3 tsps Jeera cumin Roasted / Powder .
  • 2 tsps mirch Black pepper mari / Kaali / .
  • 2 tbsps curd .
  • 3 tsps oil + more for frying .
  • 150 gms paneer cottage cheese crumbled / .
  • 1 potato medium sized - boiled
Instructions
  1. Put the paneer between two paper towels to drain excess moisture. Press it lightly to make it drier.
  2. Crumble it on a plate and add 1.5 tsp jeera powder, salt and 1 tsp black pepper powder. Mix it well until combined.
  3. In a bowl, add the two flours, 1.5 tsp jeera powder, 1 tsp black pepper powder, 2 tsp oil, curd and salt.
  4. Mix them by hand until everything resembles wet sand or is a crumble mix.
  5. Now add the mashed/grated potato and knead the dough.
  6. You might be tempted to add water but trust me you might not need at all.
  7. Once the dough comes together, add another tsp of oil to the dough and knead well.
  8. Keep it aside and cover with a plate/cloth.
  9. Put the oil to heat.
  10. Divide the dough in 10-12 balls of equal size. Gently flatten the ball to form a cavity.
  11. Do not be tempted to stuff it, add a reasonable amount and seal it.
  12. Lightly dust the chakla/rolling surface and put the stuffed dough ball on it.
  13. Gently try to roll it in a disc. Keep sealing the bursts. Also do not worry if there is a burst corner, it will crisp up in the oil.
  14. Lower the poori in oil, just as you fry a regular poori.
  15. Once it ballons/fluffs up; turn and cook on the other side.
  16. Serve with curd or a side dish of your choice.


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