|Moong dal||150 Gram|
|Channa dal||150 Gram (Soaked Overnight)|
|Clarified butter||3 Teaspoon (Also Called Desi Ghee)|
|Garam masala||2 Teaspoon|
|Dry mango powder||1 Teaspoon (Also Called Amchur Powder)|
|Whole wheat flour||500 Gram|
|Desi ghee||1 Teaspoon|
|Oil||2 Cup (32 tbs) (Used For Deep Frying)|
|Onion||1 , cut into round slices and rings separated|
|Powdered rock salt||1⁄2 Teaspoon|
Drain off water from the dais and grind into a fine paste.
Heat ghee, add all the ingredients and fry on a low heat for about 5 minutes adding 1/2 cup of water.
Cool and keep aside.
Mix the covering ingredients with water as in a chapati dough.
Divide dough into balls the size of a walnut, flatten a little and form into cups, put a tsp of the filling in each cup.
Pinch the top together.
Sprinkle a little flour on a rolling board and roll out each poori into 1/4 thick rounds and deep-fry, turning once, until golden brown in colour.