Cooking with B.J

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Contributed by Ambreen Imran (Lahore)


- 2 cups   whole wheat flour
- 1/2 cup  moong daal
- 1/2 cup channa daal
- 1 cup minced meat
- 3 cardamoms crushed
- 6 peppercorns
- 4 cloves
- 1/2 tsp cummin seeds
- tsp Garam masala
- 2-3  Finely cut green chillies
- ghee for frying
- salt to taste

Soak the daals overnight.
Drain and grind to make a paste.
Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough.
Grind the cloves, peppercorns, cardamoms and cummin seeds.
Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it.
Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling.
Close up and roll out into thick round puris.
Deep fry in ghee till it bgins to turn golden.
Serve with Chutnies.