CooQ : Recipe: Dar Ni Pori

Dar Ni Pori

Parsi | Dessert

Toor dal
195 calories/serving
60 mins
It's the Parsis' take on pie. Sweetened lentils stuffed into a light pastry and baked, this is the ideal dessert ending to a filling Parsi meal. You can even have a slice of it with tea!
Recipe by:
CASA DELIGHT

Instructions

For dar filling

1. Soak the dal overnight.

2. 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.

3. Once the dal is cooked, take it off the heat and add the sugar.

4. Using a hand blender, mix everything well. now, add the almonds, cashews & elaichi and jaifal powder.

5. Cook the mixture on very low heat stirring continuously until thick and well mixed. once the daal has thick texture. keep aside for cooling.

For the maan.

6. Maan is like a glue that will hold the pastry sheets together.

7. Take ghee in a big vessel, with your hands knead the ghee.

8. Add cornflour & rice flour. knead everything until smooth touch.

9. Keep this maan immersed in cold water to ensure it stays moist.

For the pastry

10. Mix the semolina, ghee & pinch of salt and make a soft dough.

11. Cover the dough with a damp cloth.

Final preparation

12. Once the sheets are ready, spread the maan on the flat pastry.

13. 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.

14. Flour your hands and twist the roll.

15. 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.

16. 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.

17. 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.

18. 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.

19. 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.

20. Take 3 tbsp of ghee in a kadai. once the ghee is hot put the pastry for frying.

21. 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.

Notes

1. Can be served in breakfast or evening snacks with hot cup of tea.

2. Usually dal ni poris are baked in over or made on tawas.

3. We can fry them for crispy layer & to make it quick.

By Casa Delight

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