A special occasion dessert, these pooris or sweet empanadas are a social affair. Ladies love to gather, knead the dough and make the fillings. When it’s time to assemble, the dough is carefully cut it into equal sized pieces, a couple of them sit down and roll out the dough, one or two people are incharge of filling them and once a sufficient number have been made, ome person heads over to the stove to deep fry them. I loved the poori making time since my childhood, and as a little girl would always join in with my little toy girda Brian (board and rolling pin) to do my favourite part of this production line like undertaking – the rolling out the dough into little circles, trying to perfect every single one of them into a neat round. The most boring part for me was filling and even today I make sure to avoid it and delegate to seemingly equally unwilling participants.
The most common types are pooran poori ( filled with a sweet paste of lentils and sugar / jaggery ) , chobay ki poori ( filled with a sweet mix of grated dry coconut and nuts) and khoway ki poori ( filled with a mix of milk solids and nuts).
The dough is the same for all and typically two or three of these types are made in one sitting and are served as is or usually with chawal ki kheer.