I hate wasting food. Seriously. It’s a rule in my house that no food should go down the drain. But hell, what to do with the leftovers? Simple. I mix the leftover Daal or Vegetable dish with Atta and make spicy Poori/Parantha out of it. Trust me, these Pooris and Paranthas not only allow me to use up my leftovers, but also taste heavenly! You just need to get the spices right.
One evening, when I was in a lazy mood, I decided to order in food. While the Paneer preparation was lapped up by us, the Daal Makhani could not be finished in one meal. And who wants to eat the same dish again? So I used the leftover Daal Makhani to make these spicy Daal pooris. You can use any other leftover daal or vegetable to make this. Here’s the recipe:
2 cups wholewheat atta
1 cup leftover Daal (or vegetable)
Half cup yoghurt
Half tsp cumin seeds
Half tsp cumin powder
Half tsp garam masala
A pinch of kasoori methi
Half tsp red chilli powder
Salt to taste
100 ml oil
Fold in the leftover daal (or vegetable) in the atta. Add 2 tablespoons of oil, cumin seeds, cumin powder, garam masala powder, red chilli powder, kasoori methi and salt. Mix well. Add the yoghurt and gently knead into a soft dough. Normally, no additional water is required while preparing the dough. But if it feels dry, you can add some water accordingly. Cover the dough with a damp cloth and keep aside for 20 minutes. Make small balls of the dough, roll out into pooris and deep fry in hot oil till golden. Serve hot with Aloo ki Subzi or simply Aam ka Achaar and Raita.
Eat, drink and be merry! 🙂
PS: Since the leftover Daal/Vegetable dish already has a certain amount of spices, the key lies in going minimal in additional spicing of the dough.