Sending this to my Breakfast Event as well!

Dhalbhari Puris
Ingredients Needed:
For the outer layer
Whole wheat flour – 3 cups
Salt to taste
Water for kneading
For the Dal stuffing
Moong Dal – 1/4 cup
Chana Dal – 1/4 cup
Cloves – 4
Peppercorns 1 tsp
Cardamoms – 1
Cumin seeds – 1/2 tsp
Salt 11/2 tsp or to taste
Ghee – 2 tsp
Oil for deep frying
How to make the Dhal Poori
Wash and soak the dal an hour. Even 30 mins in hot water should be sufficient.
Drain well and grind to a smooth paste.
Dry roast all the spices and allow it to cool down. Once cooled down, grind to a fine powder.
Then heat a non stick pan with ghee, add the ground powder. Then add the dal paste and cook till it comes together. Takes about 5 – 7 mins. Make sure you are stirring all the time.
Allow to cool down so that you can handle the dal paste. Knead well again and make small balls.
Meanwhile knead a stiff dough with wheat flour and make balls.
When ready to make the pooris, heat the kadai, simmer till you make the pooris.
Dust well flatten the outer layer, place the dal ball in center and cover well all over. With gentle pressure roll out pooris.
When the oil is hot, gently slide in the pooris and fry on both sides.
Drain on a kitchen towel and serve with curds and pickle.
I made a simple Moong dal as side dish.
- For the outer layer
- 3 cups Whole wheat flour
- Salt to taste
- Water for kneading
- For the Dal stuffing
- 1/4 cup Moong Dal
- 1/4 cup Chana Dal
- 4 Cloves
- 1 tsp Peppercorns
- 1 Cardamoms
- 1/2 tsp Cumin Seeds
- 11/2 tsp or to taste Salt
- 2 tsp Ghee
- Oil for deep frying
- Wash and soak the dal an hour. Even 30 mins in hot water should be sufficient.
- Drain well and grind to a smooth paste.
- Dry roast all the spices and allow it to cool down. Once cooled down, grind to a fine powder.
- Then heat a non stick pan with ghee, add the ground powder. Then add the dal paste and cook till it comes together. Takes about 5 - 7 mins. Make sure you are stirring all the time.
- Allow to cool down so that you can handle the dal paste. Knead well again and make small balls.
- Meanwhile knead a stiff dough with wheat flour and make balls.
- When ready to make the pooris, heat the kadai, simmer till you make the pooris.
- Dust well flatten the outer layer, place the dal ball in center and cover well all over. With gentle pressure roll out pooris.
- When the oil is hot, gently slide in the pooris and fry on both sides.
- Drain on a kitchen towel and serve with curds and pickle.
- I made a simple Moong dal as side dish.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
10 comments
Who can say no to these delicious dal stuffed pooris.Lovely!
Lovely recipe and no one can say no to pooris. I try to restrain myself from making them only once in couple of months. I love the recipe 🙂
stuffing in poori sounds wonderful. that too fried wow
Dont tempt me with this irresistible puri, droolworthy deepfried beauties.
So irresistible recipe, very healthy and tasty option
I am drooling over these puris.
I thought cooking moongdal would take longer. These pooris with the moongdal stuffing sounds delicious.
Those stuffed pooris look amazing and the stuffing with those spices must have made them taste amazing as well.
LOL for 'Earth is round and everything nice is also round and round!' 🙂
Wow! these sound so filling and yumm too.
The stuffing sounds delicious! Puris turned out great.