Dal Puri—a delicious affair2014-10-08
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 40m
Since my Mum-in-law is over, every day has had exciting meals, every meal, different. Yesterday, we had Dal Puri, a delicious, dal stuffed Puri that is not deep fried, but puffed up on the tawa/ griddle instead. Made with spicy dal stuffed into doughballs, this recipe is to die for.
Perfect for breakfast, this puri is yum enough to be had by itself or with pickle, curd or chutney.
Ingredients for the Cover
Atta (Whole wheat flour)- 2 cups
Salt- 1 pinch
Oil- 2-3 tsp
Water- about 1 cup
Ingredients for the Stuffing
Saunf (Fennel seeds)- 1 tsp
Ginger, grated-2 tsp
Red chilli, dry- 1
Oil- 2 tsp
Chana dal- 1 cup
Method for the Cover
Mix the flour, salt, oil and water. Knead to a soft dough, like you would for rotis. Keep aside and get on with the stuffing.
Method for the Stuffing
1. Pressure cook chana dal until soft. 2. Heat oil in a wok and add the saunf, ginger, red chillies. When fragrant, ie about 1 minute, add the boiled, mashed dal. Fry until dry and soft. Keep aside.
Make lime sized balls and roll out into small disc. Stuff 1-2 tsp of the stuffing into the centre of the discs and pinch the sides and bring together to the middle and flatten.
Roll out into thick puri shapes and then fry on a hot tawa.
Fry on both sides, applying slight pressure. It is amazing to see how they puff up right on the tawa.
Serve with pickle / ketchup or your favourite chutneys or some veg to make a full dish!
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