Kundugule is a multi-grain poori (deep-fried bread). You can avoid deep frying and make it like parathas too. The paratha tastes good but I have to admit, the poori is better. The paratha version is food for the body while the poori is food for the soul. My body and soul are in constant conflict but the soul always wins :) because you know it is immortal and such...
Vishesh Tippani / Additional Commentary
This summer I had subscribed to the CSA farmer program which delivered fresh fruits and vegetables to your door. I received a bunch of items that I had never seen/bought before like turnips, parsnips, purple cabbage, rainbow carrots, etc. One of the items I received was green garlic and so I went off on a quest to find recipes using green garlic. Kundugule was one such find
What do I need?
1 bunch green garlic
3-4 green chillies
A little salt to taste
1 tsp Cumin seeds
2 cups Atta (whole wheat flour)
2 tbsp Rice flour
2 tbsp Jowar flour
1 tbsp besan
1/3 cup Dahi
1/4 c warm water water
Sesame seeds (as much as you want)
Freshly chopped coriander
Oil for frying pooris
How do I make it?
Heat oil to fry the Kundugules
Grind the green garlic, chillies, salt, and jeera into a fine paste using a molcajete or a mortar and pestle. If you don't have either, a blender is fine too :)
Add all ingredients to the paste above except water. Then slowly add water to make a nice smooth dough
Let the dough sit for a few minutes
Make a small round ball and roll it out into a disc
Fry the Kundugule and serve hot
Keep calm and call mom tips:
If you are watching calories and don't want to deep fry, you can roast them on the pan like regular parathas. Not as good as the pooris but tastes decent
Can be used as a snack or a complete meal
Accompaniments
Tastes good as is
Chutney (dried peanut chutney)
Pretty much what you would serve with roti's - dal, sabzi.
These look sooooo yumm!