Elumichai Poori | Lemon Poori ~ A to Z Indian Pooris
Elumichai Poori is an adapted version of the Nimmu Paratha from the Parathe wali Gali of Chandni Chowk, Delhi. These parathas are stuffed with Lemon flavoured masala and fried.
Servings 3 numbers
Calories 200kcal
Ingredients
For the Outer Dough
- 1 cup Wheat Flour
- Salt to taste
- Water to knead the dough
- Cooking Oil for deep frying
For the Stuffing
- 1 tsp Ginger shredded
- 2 to 3 Green Chilies
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1/4 cup Coriander Leaves
- 1/4 tsp Dry Pomegranate Seed Powder / Anardana
- 2 tsp Lemon juice
- Salt to taste
Instructions
Making the Dough
- Take the flour in a mixing bowl along with salt.
- Add water gradually and bind to a soft and pliable dough.
- Cover and keep aside for 15 minutes.
For the Stuffing
- Dry roast the cumin and coriander seeds and pulse coarsely.
- Remove and keep aside.
- Take the rest of the ingredients and pulse them into a coarse mixture.
- Combine the cumin and coriander mix and salt.
Making the Poori
- Knead and divide the dough into equal balls.
- Heat ghee/ oil in a kadai.
- Flatten the balls, place the stuffing and enclose on all sides.
- Dust well and gently roll into 6 inch diameter.
- Gently slide the pooris in the hot oil/ghee.
- Once it’s cooked on one side, flip to the other side and cook.
- Transfer to a kitchen towel.
- Serve hot with your side dish of choice.
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1066mg | Potassium: 330mg | Fiber: 6g | Sugar: 1g
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