Hyderabadi Chobay ke Pooriyan
There is no amount of words that can attribute justice to this masterpiece. Fit for 18th Century royalty on the Dastarkhwan of the Nizams of Hyderabad, Chobay ke Pooriyan is the epitome of authentic, traditional, elegant, rich, gourmet and astounding. Flaky, buttery and crispy Poori dough kneaded in warm milk, a subtly sweet center filled with pistachios, almonds, Chironji seeds, shredded coconut, golden raisins, a pinch of saffron, lightly tossed and roasted in clarified butter. Then oh so carefully crafted, filled and deep fried-every single moment spent in preparation of this gem of a recipe is completely worth it. Your next level 'Dawat Dessert' like never before!
Servings: 14
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.