Dhalbhari Puris | How to make Dal Poori

For the final day under BM#49 Indian Bread Basket, I can't leave without sharing a poori recipe right! Ok before I decided to make this, I checked a couple of times to ensure I am not repeating myself. I have so many dal pooris, Bedami pooris, with Chana dal some and with moong dal some. I even researched so much when I wanted to do Radhaballabhi with Niramish Alu Dom from West Bengal for the Indian States. Anyway, I did what I did finally.

So this time, I just went with the name and ingredients that were suggested in the khanapakana site. I made it for dinner and though I felt the stuffing would take care of the side dish, I still went ahead and made Moong dal. All of us loved the stuffed pooris so much. Guess one can never complain about the pooris. Earth is round and everything nice is also round and round! After all who will give up deep-fried love.

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 for 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.

Recipe

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Dhalbhari Puris

Course Breakfast, Dinner

Cuisine North Indian

By Cook Method Deep Fried, Stovetop

By Diet Vegetarian

Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes

Author Srivalli

Ingredients

• 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

Instructions

• 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.

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