Serves: 14
Total Calories: 707

1/2 cup skinless dried beans, such as green split peas (muttar dal), yellow split chickpea (channa dal), yellow mung (dhulli mung dal), or white urad (dhulli urad dal), sorted and washed
1 recipe dough for Deep-Fried Puffed Breads with Ajwain Seeds
1 fresh green chili pepper, such as serrano, stemmed
1 clove fresh garlic, peeled
3 slices (quarter-size) peeled fresh ginger
1/4 cup coarsely chopped fresh cilantro, including soft stems
1 teaspoon Garam Masala
1/4 teaspoon salt, or to taste

TO SHAPE AND FRY THE POORIES:
2 to 3 cups peanut oil for deep-frying
1 cup stone-ground durum whole wheat flour in a medium bowl or a pie dish, for coating and dusting

1. Soak the dal in water to cover, about 2 hours, then drain. Meanwhile, prepare the dough and set aside at least 30 minutes. In a small food processor or a grinder, process together all the remaining ingredients (except the flour for dusting) to make a paste that is as smooth as possible.

2. Heat the frying oil in a wok or skillet over high heat until it reaches 350°F to 375°F on a frying thermometer, or until a little piece of the dough dropped into the hot oil bubbles and rises to the top immediately. With lightly oiled clean hands, divide the dough equally into 14 to 16 balls and cover with foil to prevent drying.

3. Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat well with dry flour and then roll it into a thin 2- to 3-inch circle. Place about 1 teaspoon filing in the center, then bring the edges together and pinch to seal. Shape into a ball and roll into a thin 4- to 5-inch circle once again. (If the dough sticks to the rolling surface, dust with more flour.)

4. Carefully place the rolled poori into the hot oil. Almost instantly the poori will rise to the top and start to puff up. With the back of a large slotted spatula, quickly press lightly on the puffed top surface, submerge the poori back into the oil, then release. This will guide the air toward the flatter portions and cause the poori to balloon into a complete round in about 10 to 15 seconds.

5. Turn the poori over once to cook the other side until golden. (Perfectly fried poories should be crisp and golden, not brown.) With a slotted spatula, remove to paper towels to drain and serve immediately.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 14
Total Calories: 707
Calories from Fat: 575

More Recipes from the 1000 Indian Recipes Cookbook:
* Breads and Crepes
Baked Semolina Breads
Basic Deep-Fried Puffed Breads
Basic Griddle-Fried Breads
Basic Oven-Grilled Leavened Breads
Basic Rajasthani Rolls
Basic South Indian Rice and Bean Crepes
Basic Stuffed Griddle-Fried Breads
Basic Whole-Wheat Dough
Cauliflower Parantha Stuffing
Crispy Chickpea Flour Crepes
Daikon Radish Parantha Stuffing
Deep-Fried Bengali-Style Flour Breads
Deep-Fried Leavened Flour Breads
Deep-Fried Puffed Breads with Ajwain Seeds
Deep-Fried Puffed Breads with Fresh Spinach
Deep-Fried Puffed Breads with Mint (or Fenugreek)
Deep-Fried Stuffed Puffed Breads
Deep-Fried Sweet Saffron Puffed Breads
Flavored Deep-Fried Puffed Breads
Griddle-Cooked Flour and Potato Bread for Spicy Wraps
Griddle-Fried Chickpea Flour Breads
Griddle-Fried Flaky Onion Breads
Griddle-Fried Gujarati Fenugreek Breads
Griddle-Fried Layered Green Chile Pepper Breads
Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads
Griddle-Fried Leavened Breads
Griddle-Fried Legume Breads
Griddle-Fried Millet Breads
Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds
Griddle-Fried Oat Breads with Ajwain Seeds
Griddle-Fried Opo Squash Breads
Griddle-Fried Sorghum Breads with Onions
Griddle-Fried Spinach and Red Bell Pepper Breads
Ground Lamb Parantha Stuffing
Multi-Flour Griddle Breads
My Healthy Griddle-Fried Mashed Potato Breads
Oven-Grilled Breads with Dried Herbs and Spices
Oven-Grilled Garlic and Turmeric Breads
Oven-Grilled Tofu Breads
Paneer Cheese Parantha Stuffing
Potato Parantha Stuffing
Potato Stuffed Baati Rolls
Pressed Rice Flakes with Peas and Potatoes
Punjabi Griddle-Fried White Corn Breads
Rama's Sweet Crepes
Rice Flour Pancakes with Carrots
Rolls with Oat Bran and Fresh Mint
Semolina Crepes
Semolina Pancakes with Tomatoes and Bell Peppers
Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds
Stir-Fried Mushrooms and Red Chard Pilaf
Stuffed Mung Bean Pancake Rolls
Stuffed Pepper Jack Cheese Oven-Grilled Breads
Stuffed South Indian Crepes
Sweet Jaggery-Stuffed Paranthas
Traditional Lentil Pancackes
Whole-Wheat Griddle Breads
Yellow Mung Bean Pancakes