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1 cup urad dal or moong dal (Yellow lentils)
2 cups whole wheat flour
1 tsp turmeric
salt and chili to taste
7-8 garlic pods
some chopped garlic
1/2 tsp carom seeds (ajwain)


Soak dal overnight. Grind dal, green chili (if using) ginger, garlic and ajwain to make paste.

You can make smooth or crumbly paste depending on your taste. Crumbly texture will give more crunchiness.

Knead dough with the paste adding salt, turmeric and red chili.

Keep tight dough for rest in fridge for 30 minutes.

Make small chapatis. Smaller in size than regular ones.

Deep fry and enjoy with peanut chutney and aloo sabzi.

For aloo subzi recipe click the link: Colourful pooris with aloo sabzi


1. Wash and soak dal overnight.


2. Make paste with ginger-garlic and ajwain.


3. Take whole wheat flour add salt, turmeric, chili.


4. Knead dough with dal paste using water. Keep in fridge for 30 minutes.


5. Make pooris in hot oil and enjoy.

6. Poori are ready.

7. Serve with aloo sabzi

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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