1 cup mash dal (chilke wali)
- 1 kilogram flour
- 2 teaspoons salt
- 300 grams yogurt, beaten
- 2 1/2 cups water
- oil for deep frying
- 1/2 kilogram chick peas, soaked overnight
- 1 1/4 teaspoons bicarbonate of soda
- 150 grams masoor dal
- 2 teaspoons chili powder
- 2 teaspoons salt .
- 1 teaspoon black pepper
- 1 teaspoon garam masala
- 3 tablespoons coriander leaves, chopped
How to make Pathooray
- Soak dal in plenty of water overnight. This will loosen the skin. Next day rub the lentil with both hands to separate the skin from lentil. Add plenty of water, the skin is lighter than the lentil, so it will float on the top and the lentil will settle down in the bottom. Scoop out the skins with few changes of water and discard. Strain the lentil in a colander and keep aside.
- Combine flour, 1 teaspoon bicarbonate of soda, salt and beaten yogurt in a large bowl. Slowly pour in a little water at a time and using your hands bind the flour into soft dough ball. (You may not need all the water.) Place the dough ball on to a clean work surface and knead it for 5to 8 minutes or until it is smooth and elastic. (Alternatively, dough can be made in the electric dough maker). Rub the dough ball with1 tablespoon oil, cover with a damp cloth and set it aside for one hour.
- Smear a little oil on the palm of your hand and make peach sized balls out of the dough. Keep the dough balls covered with damp cloth to prevent from drying.
- Heat oil in a karahi or wok over high heat until very hot, but not smoking.
- Place one dough ball on a floured surface, with your thumb, make a dent in the center and place 1 tablespoon of lentil. Press the top gently with your hand and roll it out into a round, 7-8″ diameter.
- Carefully lift the poori and put it in the hot oil. (Be careful not to splash hot oil.) Gently press the center of the poori with the edge of a slotted spoon. Turn it over and cook the other side. Gently press down the poori for even cooking. Cook for few more seconds, remove it with a slotted spoon and put it on absorbent kitchen towels to absorb excess oil.
- Repeat with remaining dough balls and serve the pathooray immediately with cholay (Channa curry) and mango Pickle or mixed pickle.
How to make Pathooray Cholay
- Wash the chick peas thoroughly, add bicarbonate of soda and soak in plenty of water for several hours or overnight. Wash and soak lentil in separate bowl.
- Place chickpeas along with soaking water in a heavy-based skillet; add chili powder, salt, black powder and more water, if necessary. Bring it to a boil, reduce heat, cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 12 cooked. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer’s instructions for timing.)
- Add lentil and more water if necessary. Stir, bring to boil, cover and simmer until the chickpeas and lentil are tender. Stir well to mix and cook over low heat for 5-8 minutes or until mushy.
- Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with pathooray.