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Ingredients

For the stuffing:
Roasted Bengal gram- 2 cups
Grated dry coconut- 2/3 cup
Poppy seeds- 1 � tb.sp.
Cardamom- 7-8
Sugar- as required

For the outer dough:
Semolina- 2 cups
Ghee- 4 tsp.
Rice flour- 1 tb.sp.
Maida- a little
Salt- to taste
Water
Cooking Oil- for frying

Method:

• Remove the skin of the cardamom and powder the cardamom.
• Take all the other ingredients for the stuffing and mildly roast them one by one in a kadai.
• Powder all the ingredients for the stuffing in a mixer.
• Measure the powder and take equal quantity of sugar and powder it in a mixer.
• Add the powdered sugar to the stuffing�s mixture.
• For the outer dough, grind the semolina in a mixer.
• All salt and 2tsp. of ghee to the powdered semolina and mix evenly.
• Sprinkle water to the dough and knead well.
• Add little oil to the dough to prevent it from sticking.
• Divide the dough into 2 equal halves.
• Add 2 tsp of ghee to rice flour and mix it well.
• Roll one half of the dough like a chappati. Spread the rice flour paste on the chappati.
• Roll the other half of the dough into another chappati and place it on top of the previous chappati.
• Roll both the chappatis together tightly. Cut it into small pieces.
• Roll each piece on maida and roll it like a poori. Cut it into a perfect circle.
• Keep the filling in the center of the poori and spread water on the edges.
• Close the poori in the shape of a semi-circle.
• Heat oil in a kadai. Deep fry the pooris in a slow flame.