|
Ingredients
|
Quantity
|
|
Refined flour
|
55gms
|
|
Split black gram flour
|
115gms
|
|
Semolina
|
115gms
|
|
Cold water to mix
|
|
|
Filling:
|
|
|
Sprouted green gram
|
55gms
|
|
Pani:
|
|
|
Mint leaves
|
55gms
|
|
Cold water
|
1.80 litre
|
|
Black pepper
|
15gms
|
|
Black salt
|
15
|
|
Salt
|
15gms
|
|
Cumin
|
2 tsp
|
|
Sweet cumin
|
15gms
|
|
Cloves
|
4
|
|
Dry mango powder
|
115gms
|
|
Ginger
|
2.5 cm. (1”) piece
|
Sieve the refined flour and gram flour and semolina. Make a
stiff dough. Knead well. Make small balls. Roll into fairly thick poories. Spread
on a moist cloth and cover with another moist cloth. Fry in deep fat till light
brown and crisp. Boil the sprouted gram in salted water.
Pani:
Wash mint leaves. Grind cumin, sweet cumin, cloves and
ginger. Soak mango powder for an hour and sieve the pulp. Powder salt and
dissolve in cold water. Mix the ground spices with pulp and salt water. Strain and
keep in an earthen pot.
Service:
Make a hole in the poori and put in a few grains of sprouted
gram. Dip the poori in the prepared liquid. Fill with pani and serve.
