DAL PURI RECIPES

Steps:

• Heat 2 tbsps oil in a non stick pan.
• Add asafoetida and drained moong dal and sauté for 1-2 minutes, crushing the dal slightly with the back of the stirring spoon.
• Add coriander powder, cumin powder, chaat masala, ½ tsp red chilli powder and salt and stir till dry.
• Transfer into a bowl and set aside to cool.
• Place wheat flour in a bowl, add salt, remaining red chilli powder, ginger paste, coriander leaves and 1 tbsp oil and mix.
• Add sufficient water and knead into a stiff dough.
• Rest the dough covered with a damp cloth for about 15 minutes. Heat sufficient oil in a kadai.

Steps:

• Wash the dal and bring to a boil by adding 2 cups of water, turmeric and salt to taste
• Cook until the dholl is soft and completely done
• Strain and reserve the water. Leave the dal in the strainer for around 30 minutes so that the excess water can come out easily
• Grind the dholll and the roasted cumin seeds into a fine dry paste (use a grinder if available)
• Add salt
• In a large bowl combine the flour, a pinch of salt, 2 tablespoon oil
• Gradually add the reserved water obtained from the boiled dholl and knead to a soft dough
• Divide the dough into equal small ball sizes
• Take one ball size dough and slowly press to form a hole in the centre
• Add one tablespoon of the dholl mixture in the centre of the dough and close the hole so that it form a ball again
• Dip the stuffed dough ball in flour and carefully roll it out into a thin circular shape
• Heat a flat pan and brush with a little oil
• Place the puri on the pan and allow to cook for 1 minute or until it starts to puff
• Brush with a little with oil
• Allow to cook for another minute and as it puffs remove from the pan