Monday, April 1, 2019


Dar Ni Pori is a traditional Parsi tea time snack made with sweet lentils and dry fruits and nuts filling.
It is typically made with Tur Dal (split pigeon peas)

The filling is made in the morning and the pori is baked/cooked on the tawa just before tea time.

If the filling is left over, it can easily be refrigerated up to a day or two or frozen until you want to use it next. But note that when the frozen filling isn't defrosted, it may leave some water, in which case you need to transfer the filling into a pan and cook it on low flame until the filling is thick again.


For the filling :
1 cup tur dal
1/2 cup sugar
Mixed nuts ( I used pistachios and cashews)
Dried raisins
1 tbsp vanilla essence
1 tsp cardoman powder
2 tbsp ghee

For the dough:
1 cup all purpose flour
0.5 cup whole wheat flour
Cold water to knead the dough
Salt to taste
2 tbsp ghee


Soak the dal overnight , then pressure cook it in the morning. Make sure you don't add too much water. Just put enough to cover the dal.

In a large mixing bowl, knead the dough well till it's smooth. Divide the dough into equal balls and keep aside. Cover the dough with a muslin cloth to avoid the dough from becoming dry.

Once the dal is cooked, take it off the stove and mash the dal well. Add the sugar and ghee. Mix well. Now add all the remaining ingredients and mix. Cook this mixture on low heat till all the sugar is melted and the mixture is thick and smooth. Let it cool.

Now it's time to make the Pori's. Take a ball of the dough which was kept aside. Sprinkle the counter top with flour and roll out the dough into a 5-7 inch circle.
Take a ball of the dal and put it in the center. Now gently encase the ball of dal with the dough. Seal the edges. Now carefully flatten the dough with your hands till it's around 4-5 inches in height.

Fry it on a low flame on the tawa till both sides are cooked. Brush both the sides with ghee.

Serve warm with nice hot cuppa tea! And relish the traditional Dar Ni Pori!