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Dal Poori Recipe
|Moong dal||150 Gram|
|Channa dal||150 Gram (Soaked Overnight)|
|Clarified butter||3 Teaspoon (Also Called Desi Ghee)|
|Garam masala||2 Teaspoon|
|Dry mango powder||1 Teaspoon (Also Called Amchur Powder)|
|Whole wheat flour||500 Gram|
|Desi ghee||1 Teaspoon|
|Oil||2 Cup (32 tbs) (Used For Deep Frying)|
|Onion||1 , cut into round slices and rings separated|
|Powdered rock salt||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3467 Calories from Fat 768
% Daily Value*
Total Fat 88 g135.2%
Saturated Fat 21.3 g106.4%
Trans Fat 0 g
Cholesterol 53.6 mg
Sodium 3116.2 mg129.8%
Total Carbohydrates 567 g188.9%
Dietary Fiber 107.6 g430.4%
Sugars 31.8 g
Protein 138 g276.9%
Vitamin A 32.4% Vitamin C 26.9%
Calcium 76.9% Iron 178.1%
*Based on a 2000 Calorie diet
Heat ghee, add all the ingredients and fry on a low heat for about 5 minutes adding 1/2 cup of water.
Cool and keep aside.
Mix the covering ingredients with water as in a chapati dough.
Divide dough into balls the size of a walnut, flatten a little and form into cups, put a tsp of the filling in each cup.
Pinch the top together.
Sprinkle a little flour on a rolling board and roll out each poori into 1/4 thick rounds and deep-fry, turning once, until golden brown in colour.