Poori is a famous Indian bread; it is often served for breakfast with Potato stew. Last day I made poori in a real fancy way. I had beef that day, so I made a stuffing with beef and then stuffed it into the poori. Doesn’t it sound fancy? It came out pretty good and needless to mention, the stuffed poori’s disappeared from the platter in no time.

For cooking beef:

• Beef-1/2 pound
• Chilli powder-1tsp
• Turmeric powder-1/4 tsp
• Garam masala-1tsp
• Fennel powder-1tsp
• Coriander powder-1/2 tsp
• Salt-1tsp
• Water-1/4 cup

• Coat the beef with all the above ingredients, along with water and cook in a pressure cooker until 2/3 whistles.
• After opening the pressure cooker, cook the beef until all the water has evaporated.
• Grind the beef in  a food processor and keep it aside.

Making the Masala:

• Onion minced-2
• Ginger minced-1tbsp
• Garlic minced-1tbsp
• Green chillies minced-1tbsp
• Cilantro chopped-1 handful
• Oil-2tsp
• Salt- as required

• In a pan, add oil, add onion, little salt and saute till translucent.
• Add ginger/garlic/chillies/cilantro and stir until it starts to turn lite brown.
• Add the cooked, shredded meat and stir fry for 5 minutes.
• This is the stuffing for the poori.

For making poori:

• Wheat flour or Atta-1/2 cup
• Maida-1/2 cup
• Water- as required
• Salt-1 pinch
• Oil-2 tsp

• In  a large bowl, add both the flours, salt and knead by pouring water little by little and make it into a soft dough. Add oil and keep it aside.
• Make lemon size balls out of the dough.
• Roll each balls into round shape,  by sprinkling wheat flour while rolling to avoid sticking.
• Now using a round shape cutter, make small rounds from the rolled dough.
• Make as many rounds as possible from the whole dough.
• Take one of the rounds, place 1tbsp beef masala and cover it with the second round and seal the edges by pressing the 2 rounds together.

• This is how the stuffed poori before frying looks like.
• You could decorate the edges: by pressing a fork at the edge of the poori.
• After stuffing all the poori’s, fry it in oil on both sides until golden brown and place it on a paper towel.
• Serve hot with Cutlet salad, here is the recipe:

http://thasneen.com/cooking/quick-salad-for-any-meat-appetizer/