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Masala Puri with Toor ki Dal and Shrikhand ~ Gujarati Cuisine!

Published: Feb 23, 2008 · Modified: Nov 5, 2020 by Srivalli · 27 Comments

Masala Puri with Dal and Shrikhand invokes passions forgotten! It isn't long that I have eaten this, but somehow time seems to appear so. Some years back, we had food festival at our office. And one of the theme was Gujarati Cuisine. Oh how much we had fun at that time. Being one of the senior member of the foodie club, I was called oft to the kitchen to oversee things. My colleagues thought that I had an authority on different cuisines. God knows what gave them that thought, but that put me on spot and I had to keep up myself to that image. Which I tell you, was very tough.

We had called in a gujarati cook to help our cook with the cooking. My, the way she cooked was amazing. The food feast went for a week and everyday we had a treat to our taste buds. Our gujju colleague asked his mother for the menu and we had elaborate discussions on how each one would compliment the entire menu. One of the menu had Masala puri. Gosh thinking of that small and delicately flavored puris, makes one want to eat them again.

The cook came quite early and asked about how much we would want. Not knowing our strength, she assumed a smaller number. But imagine everybody were so taken in on this cuisine that nothing was enough. She sat down and prepared a mass of dough after dough and rolled out puri after puri. Nice bright coloured puris emerged from the oil to be royally paired off with a shy lip smacking dal. It was a marriage in our kitchen. To celebrate the happy occasion, we had shrikhand. We saw a big bowl full of curds and then she asked the cook to hung that in muslin cloth. Then she took it out and rubbed in nicely with sugar and chilled it. Nutty decorated shrikhan was a feast on itself.

When gujarati cuisine was announced to be theme for RCI this month, I couldn't wait to prepare these at home. Though I planned for few more, I was able to prepare only these.

Masala Puri

Ingredients Needed:

Wheat flour - 3 cups
Oil - 1 tsp
Ajwain - 1/4
Asafoetida a pinch
Red chilli powder - 1 tsp
Oil for frying

Makes about 14 medium sized puris

Method to prepare:

In a bowl, take wheat flour and salt along with oil.

Mix all the ingredients and knead to firm dough adding enough water.

Cover and keep the aside for half an hour.

Divide to equal balls and roll into small puris.

Heat oil in a kadai and deep fry the puris.

Serve masala puri hot with dal

Toor ki Daal

Ingredients Needed:

Tuvar Daal - 1 cup
Turmeric Powder a pinch
Salt To Taste
Lemon juice - 1/2 tsp
Asafoetida a pinch
Garlic Cloves - 3 finely chopped
Dry Red Chillies - 5
Ghee - 1 tsp
Cumin Seeds - 1/2 tsp
Jaggery - 1/2 tsp

Method to prepare:

Pressure cook tuvar dal with sufficient water and turmeric powder.

Once its cooked, mash the dal

Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.

Add the dal with 2 cups of water and salt.

Cook until the toor daal boils. At this stage add jaggary, though I didn't add as hubby dear likes spicy. Let it boil to a thick dal.

When the tuvar dal is cooled add lemon juice and serve.

Reduce the red chillies, this asked for only 2, but I added 5.

Shrikhand

Ingredients Needed:

Thick curd - 1 kg
Powdered sugar - 3/4 cup
a few strands saffron
Warm milk - 1/2 tbsp
Cardamom powder (elaichi) - 1 tsp

For the garnish
Pistachios and Almonds

Method to prepare:

Hang the curds in a muslin cloth until all the liquid (whey) has drained off.

Rub the saffron into the warm milk until it dissolves.

Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.

Place in the refrigerator.

Serve Gujarati shrikhand cold garnished with pistachios and almonds.

I couldn't find pistachios in the myriad of my freezer so had to do with just saffron!

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