Paneer Stuffed Pooris

Recipe No: 114

When I was young my mom used to make this beef stuffed Pooris which she used to call ‘Puffs’. But with the availability of Puff Pastries which makes it easy to replicate Puffs, that name is not so apt here. Here is a vegetarian Paneer version of that same old 4’O clock snack which I and my brothers used to devour after our schools, with a new name and a few improvements...

Ingredients                                Makes 18
For the Covering

• Atta/ Wheat Flour………..1 ½ Cups
• Sooji/ Course Semolina…4 Tablespoons
• Milk………………………..….2 Tablespoons
• Oil………………………….…..1 Tablespoons
• Salt…………………….………2/3 Teaspoon
• Water…………………………1/2 Cup + more if needed

For the Filling

• Oil………………………..……1 Tablespoon
• Paneer grated………….…1 Cup
• Onion chopped………..….1/2 Cup
• Ginger chopped………….1 Teaspoon
• Green Chilly chopped.…1 Tablespoon
• Coriander Leaves........…2 Tablespoons
• Soy Sauce………….………1 Teaspoon
• Water……………………….3 Tablespoons
• Salt as per taste

• Oil for deep frying

Method of Preparation
To make the covering

1. Mix all the ingredients to make the covering and make smooth dough. Start with ½ cup of water and then use more as needed. Let it rest for 20 minutes.

To make the filling

1. Heat 1 tablespoon of Oil in a pan on medium heat and saute the Onion, Ginger and Green Chilly until transparent.
2. Add Paneer, Coriander leaves, Soy Sauce, Salt and Water. Mix till everything is blended well.
3. Off the heat and keep it aside until ready to be used.

To make and fry the Pooris

1. Divide the dough into 18 pieces and roll each of them into 3 inch rounds.
2. Place a tablespoon of filling in the lower half of the Poori leaving a small space along the edges. (This is to seal the Pooris)
3. Fold the empty half of the Poori over the filling and seal the edges by pressing with the help of a fork. This should be done on both sides to make sure that the filling will not escape into the Oil while frying.
4. Repeat this with all the other Pooris.
5. Heat at least two inches of Oil in a pan on medium high heat and deep fry the Pooris until golden brown. Do turn it over once for equal browning on both sides.
6. Drain the excess Oil on a paper towel and serve hot with ketch up.

Notes: 

• Do not fry more than 3 Pooris at a time. Overcrowding may result in absorption of too much oil by them.
• The Sooji/ Semolina in the dough will make it crispy.

 




Make it, enjoy the deliciousness and
serve it to your family with love…