Allergens in Dar Ni Pori: milk, gluten, tree nuts.
Ingredients
Quantities for 8.
- 300g Maida
- 180g, melted Gheefor the dough, the filling and the frying
- 250g, rinsed Toor Dal
- 220g Sugar
- 50g, coarsely ground Almonds
- 30g, coarsely ground Pistachiosoptional
- 60g, crumbled Khoyaenriches the fillingoptional
- 8 pods, seeds ground Cardamom
- 1/2 tsp, grated Nutmeg
- 1 tbsp Rose Wateroptional
- 1/2 tsp Salt
- 150ml, for the dough Water
Cookware
stovetop, tawa, pressure cooker, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Make the filling a day ahead if you can. It firms up in the fridge and is far easier to enclose cold.
- The dough needs a full 30 minutes covered rest before rolling, or it will fight you and tear.
- Work with 60g of dough and 60g of filling per pori. Weigh them, because uneven parcels burst.
Method
- Pressure cook the toor dal with 500ml water for 4 whistles, until completely soft, then drain off every drop of liquid.Wet dal makes a filling that will not hold. Drain it hard and dry it out in the pan if you must.
- Blend or mash the dal to a smooth paste while still warm.
- Cook the dal paste with the sugar and 2 tbsp ghee over low heat, stirring, 15-18 minutes, until it pulls away from the pan in one mass.Keep stirring and keep the heat low. Sugar and dal catch on the base and taste burnt through the whole batch.
- Take it off the heat and fold in the ground almonds, pistachios, khoya, cardamom, nutmeg and rose water. Cool completely, then divide into 8 balls.
- For the dough, rub 60g melted ghee and the salt into the maida until it clumps when squeezed, then add the water a little at a time to make a firm, smooth dough.
- Knead 5 minutes, coat with a spoon of ghee, cover and rest 30 minutes.
- Divide the dough into 8, roll each into a 12cm disc, place a filling ball in the centre and gather the edges over the top, pinching them shut.
- Flatten each parcel gently and roll it out to about 18cm, sealed side down, using light even pressure.Roll from the centre outward and stop the moment the filling shows through. A burst pori leaks sugar into the pan.
- Cook on a medium tawa 2-3 minutes a side until pale gold flecks appear.
- Spoon a tablespoon of ghee around each pori and fry 1-2 minutes more per side until deep golden and crisp.
- Cool on a rack. They crisp as they cool and are traditionally cut into wedges.
Storage
Keeps a week in an airtight tin at room temperature and a month refrigerated. Warm briefly on a dry tawa before serving to bring back the crispness.
Nutrition Good estimate
One serving of Dar Ni Pori (156 g) is about 642 calories, or 414 calories per 100 g.
Medium protein: 15 g a serving, 9% of the calories
| Per serving156 g | Per 100 g | |
|---|---|---|
| Calories | 642 kcal | 414 kcal |
| Protein | 14.8 g | 10 g |
| Carbohydrate | 81.1 g | 52 g |
| of which sugars | 31.0 g | 20 g |
| Fibre | 6.9 g | 4 g |
| Fat | 30.1 g | 19 g |
| of which saturated | 15.8 g | 10 g |
| of which unsaturated | 12.5 g | 8 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.