Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SAUCE--------------------------------
1/2 c Tamarind Juice (see recipe) 3/4 ts Mustard seeds
1/2 c Jaggery 3/4 ts Fenugreek seeds
2 Serrano chilies; minced Salt
1 tb Vegetable oil

---------------------------DOUGH--------------------------------
3 c Atta (chapati flour) Salt
1 tb Vegetable oil 1/2 ts Indian chili powder
3/4 ts Turmeric 1 c Water (more as needed)
3/4 ts Ground cumin

--------------------------FILLING-------------------------------
1/2 c Raw peanuts 2 Serrano chilis; minced
2 c Finely grated cauliflower 3/4 ts Salt
3/4 c Grated fresh coconut Vegetable oil
2 tb Chopped fresh cilantro -- (for deep-frying)

-----------------------TAMARIND JUICE----------------------------
1 ea Piece compressed tamarind 3/4 c Hot water
-- (2x2-inch)

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
Submitted By KAREN MINTZIAS On 02-17-95

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