Title: Cauliflower-Stuffed Pooris with Sweet and Sour Sauce
Categories: Appetizer Snack Ethnic Vegan
Yield: 8 Servings
| SAUCE |
| 1/2 | c | Tamarind Juice (see recipe) |
| 1/2 | c | Jaggery |
| 2 | | Serrano chilies; minced |
| 1 | tb | Vegetable oil |
| 3/4 | ts | Mustard seeds |
| 3/4 | ts | Fenugreek seeds |
| | | Salt |
| DOUGH |
| 3 | c | Atta (chapati flour)* |
| 1 | tb | Vegetable oil |
| 3/4 | ts | Turmeric |
| 3/4 | ts | Ground cumin |
| | | Salt |
| 1/2 | ts | Indian chili powder |
| 1 | c | Water (more as needed) |
| FILLING |
| 1/2 | c | Raw peanuts |
| 2 | c | Finely grated cauliflower |
| 3/4 | c | Grated fresh coconut |
| 2 | tb | Chopped fresh cilantro |
| 2 | | Serrano chilis; minced |
| 3/4 | ts | Salt |
| | | Vegetable oil - (for deep-frying) |
| TAMARIND JUICE |
| 1 | | Piece compressed tamarind - (2x2-inch) |
| 3/4 | c | Hot water |
For sauce: Simmer Tamarind Juice, jaggery and chilies in heavy small
saucepan until jaggery dissolves. Heat oil in heavy small skillet over high
heat. Add mustard seeds and quickly cover skillet. When seeds stop
popping, add fenugreek seeds and cook until seeds turn red, about 1 minute.
Add to saucepan and simmer until slightly syrupy, about 2 minutes. Season
with salt. Cool completely. Can be prepared up to 3 weeks in advance and
refrigerated in airtight container. For dough: Combine dry ingredients and
oil in a large bowl. Stir in enough water to make a soft, pliable dough.
Turn out onto surface dusted with atta and knead 5 minutes. Divide into
small rounds (1-1/4 inch in diameter). Cover with plastic and let stand
until ready to use. For filling: Roast peanuts in a small skillet over
medium heat, shaking or stirring frequently, until golden brown. Using
mallet, pound peanuts until coarsely ground. Place peanuts in a bowl and
mix in remaining filling ingredients. To assemble: In a deep-fryer, heat
oil to 400 F. Flatten round of dough, dusting lightly with atta, and roll
into 3-1/2 to 4 inch circle. Place 1 tablespoon filling in center of circle
and fold to form a crescent. Seal edges well and fry each crescent in oil,
spooning hot oil over until poori begins to puff up, about 1 minute. Turn
poori over and continue to fry for 1 minute. Remove and drain on paper
towels. Repeat for remaining pooris. Tamarind Juice: Break tamarind into
small pieces and cover with hot water in a bowl. Let soak for 30 minutes,
mashing with the back of a spoon. Strain through a sieve, pressing on
solids to force out as much juice as possible. Adapted from: Suneeta
Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen
Mintzias Collected from the Fidonet Int'l Cooking Echoes * duram flour
works well for this, whole wheat would work also.