I honestly believe and know that there is no description, no amount of verbosity that can do justice to this ethereal recipe. Inherited from Ami’s traditionally authentic and mind-blowing gourmet family recipes, the photograph above ushers the legacy of these delicate and delicious Hyderabadi Chobay ke Pooriyan, filled with buttery, nutty and scrumptious jewels, more than any words possibly can. And in preparation for this masterpiece, I hand selected all the necessary nuts including almonds and pistachios, golden raisins, tracked down Charoli seeds shipped from India (aka Chironji) and selected the best, most moist shredded coconut I could find to ensure perfection at every level. The homemade Poori dough is truly the highlight and comprised of flour and Semolina kneaded with warm milk and melted butter. The delicious and subtly sweetened nuts mixture is lightly roasted, enhanced with a pinch of saffron before being stuffed inside carefully crafted Poori packages and then deep fried until you achieve the most beautiful color and fragrance.
This recipe is yet another one that confirms my belief in the absolute need for fresh ingredients to result in the best achievable taste and texture. Kneading the dough with warm milk and butter is key so that the outer Poori layer is crispy and the inner is flaky, buttery and slightly crunchy. Charoli seeds is the cherry on top here. These are almond-flavored, tiny pieces of goodness that intensify the crunch factor and flavor profile, so if you can get your hands on this ingredient to incorporate into the nut mixture, then definitely do so!
Hyderabadi Chobay ke Pooriyan
Ingredients
For Stuffing
- 4 oz pistachios *dry roasted unsalted
- 6 oz almonds *blanched slivered almonds
- 4 oz golden raisins
- ¾ tbsp Chironji *chiroli seeds
- 6 oz shredded coconut *unsweetened
- 3 tbsp butter *unsalted
- ½ cup sugar *or to taste
- ½ tsp cardamom powder
- pinch saffron threads *crushed
For Poori Dough
- 4 cups all purpose flour *leveled
- 1 cup Semolina *leveled
- 1½ cup warmed milk plus 1-2 tbsp, as needed
- 2 sticks butter *melted
- ¼ tsp Kosher salt
For Frying
- Canola oil *as needed, for deep frying
Instructions
For Poori Dough
- In a stand mixer with dough attachment, add all purpose + Semolina flours and salt. Gradually add the warmed milk and melted butter and mix to combine into a dough ball. Remove dough and knead well with hands. You want to achieve a soft finish and you may add an additional 1-2 tbsps of warmed milk, as needed. Place dough in a container with lid and let rest at room temperature for at least 4 hours, or place in refrigerator overnight (when ready to make Pooris, remove dough from fridge and let rest at room temperature for at least 2 hours).
For Choba (Nuts Mixture/Stuffing)
- In a food processor with blade attachment, coarsely grind almonds and pistachios (1-2 pulses).
- Heat large skillet on medium heat. Add approximately 3 tbsp of butter. Once butter is melted, turn heat to medium low, add coarsely ground almonds and pistachios mixture and sauté for 2-3 minutes. Now add golden raisins, mix well and continue to sauté for an additional 2 minutes. Now add shredded coconut, mix well and sauté for 10 minutes. *You must constantly stir ingredients as you sauté and add each layer to prevent burning and to ensure even roasting.* Turn heat to low, add sugar, gently and continuously mix and cook for 5 minutes, then add cardamom powder, gently stir again and sauté for a final 6-7 minutes, on low heat, mixing gently throughout. Remove from heat, set aside and let cool.
For Crafting and Frying Pooris
- Knead dough again and divide into 4 sections. Now further divide sections into dough balls that measure approximately 1.5 inches in diameter and .5 inch in thickness. With rolling pin, roll dough balls into 6 inch circles. Carefully add 1½-2 tablespoons of Choba mixture on one end of circle and seal margins with a bit of water, as needed, forming a semicircle (you can be quite creative with designs on the edges when sealing!)
- Heat Canola oil a large wok or frying vessel on medium heat. Once oil is hot, carefully place 4-5 Pooris at a time (depending on size of wok) and deep fry, on medium heat, stirring frequently, until both sides are perfectly light golden brown. Remove fried Pooris with a slotted spoon, onto a large sheet of a brown paper bag to absorb all excess oil. This recipe makes about 28 Pooris (and I would graciously consider two per guest, at least!)
- Fragrant, divine and royally mouthwatering Hyderabadi Chobay ke Pooriyan are now ready. Serve with a luscious side of creamy Kheer or as is, this will be THE 'Dawat Dessert' like no other. Just one bite and your guests will reminisce about this tasteful experience forever. Enjoy! Nosh Farma'aiye.