Dal chironji with Kuttu ki Poori

Recipe by
Total Time:
1 hour
Rated : 5 Stars
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Dal Chironji and Kuttu ki Poori is the perfect recipe for this holiday and festive season! For making the Dal Chironji, firstly the Chironji seeds need to be washed and soaked for about 4 hours and boiled.

Next, in a pan with heated ghee, add cumin seeds, chopped ginger, chopped green chillies, cumin powder, degi mirch, sendha namak, tomato puree and cook the mixture. Lastly, add the boiled Chironji seeds and cook for 10 minutes, before adding cooking cream, garam masala, and dried fenugreek powder as well as fresh dhania.

For Kuttu ki Poori, knead the dough of Kuttu Atta, sendha namak, and mashed boiled potato with water. After a while, roll them into small poories and fry them. Serve it with the Dal Chironji.

Take a look at more Main Recipes. You may also want to try Healthy Potato Cheese Balls in Spinach Gravy, Best Baby Uttapam with Aloo Bhaji, Easy Zafrani Pulao

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How to Make Dal chironji with Kuttu ki Poori

  • Dal chironji:
  • Wash and Soak chironji seeds for 4 hours.
  • Boil the chironji seeds with enough water.
  • Heat ghee in a pan and add cumin seeds.
  • Add chopped green chilli and chopped ginger.
  • Add tomato puree, sendha namak, deggi mirch and cumin powder.
  • Cook it for 5 minutes.
  • Add boiled chironji seeds.
  • Cook it for another 10 minutes.
  • Add dried fenugreek powder, garam masala and cooking cream.
  • Add fresh coriander.
  • Kuttu ki Poori:
  • Mix kuttu atta, mashed boil potato and sendha namak in a mixing bowl and knead the dough with enough water.
  • Cover and leave it to rest for 30 minutes.
  • Make the small balls of dough.
  • Heat ghee in a frying pan.
  • Now with the help of rolling pin, make thin small breads (poories).
  • Gently fry these poories on medium heat.
  • Serve it with Dal Chironji.
  • Recipe and Image Courtesy: Chef Neeraj Tyagi, Executive Chef, Shangri La - Eros Hotel, New Delhi