By ParsiCuisine.com No comments

From Behram Palamkote

The best dar ni pori in Bombay one would get is from a parsi lady called Sheramai who is 89 years old and that is my mom.

Once you taste it you will not like any other pori that’s a guarantee! 

I can give you all her secret recipe which she does not mind sharing.

When you’re craving a Dar ni Pori but want to keep things clean. ?? Order from:

Sheroo Palamkote
Rustom Palace. B block 1st floor. Flat number 6
Tardeo Road. Mumbai 400007
Next to Ganga Jamuna Theatre. Behind Matching Center Shop 


Dar ni pori 500 gm for Rs 500.

To be ordered 4 days in advance. Minimum order 3 Dar ni pories.

She also makes. Curry masala. Easy to cook Rs 200 for 250 gm with cooking recipe 
Dhanshak masala also Rs200 for 250 gm

Topli na panir Rs 30 each. 

In season. 
Dec. Jan
Gagjjar meva nu achar
Dodhi no Murambo 

May. Jun
Methia nu achar 
Mango meva ni chutnay


Makes 5 Poris

675 gm Toor (Tuver) dal
1 Litre Water
725 gm Sugar
60 gm Almonds
60 gm Pista
60 gm Cashew
60 gm Charoli
60 gm white sultanas (raisins)
1 tsp  Anise
3 tsp Cardamom, Nutmeg, Javentri & Kerva seed ( mixed and powdered).
3 tsp ice cream essence or vanilla essence, your choice.
1 table spoon pure ghee to put in the dar.


  1. Put the dar in pressure cooker with 1 litre of water, Anise and pinch of salt.

  2. After cooking for 10 minutes, remove in microwave vessel and add sugar, 1 tsp ghee and microwave for 20 minutes. Mix and microwave for another 10 minutes.

  3. Remove from microwave and add essence, all spices, meva (chopping the charoli and sultanas). Mix well and let cool.

  4. Make balls approx 4 inch round or 450 gram (Tip for caterer). Roll in flour to coat.

  5. Use Puff Pastry or Rita’s homemade dar ni pori pastry. (click here for recipe).

  6. Roll out pastry like a roti and put the dar ball in it. Close the pastry around with your hands and pinch to seal. Press with the palm of your hands and using flour and a rolling pin press to have a flat 2.5 cm pori.

  7. Beat one egg with some milk and apply on pori. Vegetarians can use water.

  8. Place in butter paper (parchment) on a oven proof tray.

  9. Pre heat oven to 200 C and bake for 20 minutes. The pori should turn light brown not dark. TIP: Remember it is only the pastry that is being baked, dar is already cooked.

  10. Remove from oven and brush on both sides some good old pure ghee.

  11. If pori is not cooked on the bottom, flip over and put in oven for 6-8 minutes.

Pori will stay wrapped in butter paper in refrigerator for a week. If you freeze these after cooling, they will stay for 6 months.


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