Dar ni Pori’s are probably as famous as our Sunday lunches of Dhansak and kebabs. Served at tea-time or as a breakfast treat, Dar ni Pori is basically a pastry filled with a mixture of sweet lentils and dried fruits.
For the Dar Filling:
2 cups toor dal
2 cups sugar
3 tbsp ghee
2 tbsp blanched almonds thinly slices
2 tbsp chopped cashews
2 tsp elaichi & jaifal powder
For the Maan:
4 tbsp ghee
2 tbsp cornflour
3 tbsp rice flour
Cold water to soak the maan
For the Pastry:
1 cup fine semolina or rava
1.5 tbsp ghee
Pinch of salt
Method
First step
Filling of the dar.
Soak the dal overnight.
In the morning, cook the dal in the pressure cooker for 2 whistles and 10 minutes on slow.
Make sure you don’t add too much water with the water just covering the top of the dal.
Once the dal is cooked, take it off the heat and add the sugar.
Using a hand blender, mix everything well. Now, add the almonds, cashews & elaichi and jaifal powder.
Cook the mixture on very low heat stirring continuously until thick and well mixed.
Once the daal is has thick texture. Keep aside for cooling.
Time to make the Maan.
(Maan is like a glue that will hold the pastry sheets together).
For the Maan
Take ghee in a big vessel, with your hands knead the ghee.
Add cornflour & rice flour.
Knead everything until smooth touch.
Keep this Maan immersed in cold water to ensure it stays moist.
Time to make the pastry.
Mix the semolina, ghee & pinch of salt and make a soft dough.
Cover the dough with a damp cloth.
Final Preparation
Once the sheets are ready, spread the maan on the flat pastry.
Now turn the edges inwards and roll it up into a tube. Repeat these steps to form a second one.
Cut out medium pieces from the roll.
Flour your hands and twist the roll.
Press down each twist and shape them into a round ball. Next, flatten this ball out and slowly stretch it to form a cup shape.
Repeat these steps with each for each of the dough balls. Once this is done, make the same number of balls using the dar mixture that we had set aside earlier.
Taking each cup at a time, add a ball of dar in it and start to stretch the dough around it. Seal the edges with a little water.
Using floured hands, flatten the ball to form a thick cake 5 - 6 inches in diameter.
Do not use the rolling pin for this step and be careful to not stuff too much of the dar mixture or the pastry will break.
Repeat the same steps for the other Dar ni Poris keeping the ones that are ready covered with a damp cloth to ensure they don’t dry out.
Take 3 tblspn of ghee in a kadai.
Once the ghee is hot put the pastry for frying.
Once it is brown from one side flip to another side
Once the Pori’s are fried on both sides, take them out and let them cool.
Can be served in breakfast or evening snacks with hot cup of tea.
Please note:
Usually dal ni poris are baked in over or made on tawas.
We have fried them for crispy layer & to make it quick.
It can be made in 3 ways.
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16 окт 2024
