Weekends should be lazy… less cooking but that doesn’t mean regular food! I think that’s why the concept of brunch came about! For everyday food I normally try to stay away from fried stuff but weekend’s are for indulgence. Bervi poori is a popular North Indian dish and you can easily enjoy one at any of the road side stalls in the morning. It’s similar to Kachori, but unlike Kachori it is not stuffed but the ingredients are kneaded together with the flour to make the dough. I often (mis)pronounce Bervi Poori as Bevri (drunken) Poori 😛
Bervi Poori
Preparation Time: 20 mins (plus 4-5 hrs for soaking daal) | Cooking time: 30 mins| Serves 4
Ingredients
250 gms whole wheat flour
150 gms urad dal
2 green chillies, chopped
½ tsp fennel seeds (saunf)
½ tsp cumin seeds (zeera)
¼ tsp red chilli powder
1 tsp coriander powder
A pinch of asafoetida (hing)
1 tsp garam masala powder
1 tsp ginger, finely chopped
1 tbsp fresh coriander leaves, finely chopped
½ tsp black pepper and cloves, coarsely ground
Salt to taste
Method
- Soak Urad dal for 4-5 hours and grind coarsely in a mixer
- Mix all the ingredients and kneed them into a firm dough
- Make small balls of the dough and roll them into flat small circles
- Deep fry in hot oil
Serve hot as is or with spicy potato gravy or chutney.
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