Dal Stuffed Puri
Ingredients
For the Dough
- 1 cup Wheat flour
- 1/2 cup Urad dal /Blackgram dal
- Water enough to knead
- Salt to taste
For the Masala
- 3 Dry Red Chillies
- 1 Cardamom
- 4 Cloves
- 1/2 Cinnamon
- Cooking Oil for deep frying
Instructions
Making the Dough:
- In a wide bowl, take the wheat flour, add salt and mix well. Slowly add water and knead to a stiff dough.
Making the Stuffing:
- Soak Urad dal for 1 hour
- In a mixer take the whole spices, pulse it couple of times for the spices to blend.
- Then add the drained urad dal, a pinch of salt to the blended spices. Sprinkle some water for the paste to run smoothly.
- Heat a non stick pan with 1 tsp oil, add the ground urad paste and saute till it becomes dry. It's quite difficult to fry this in a regular pan, non stick pan makes this easier. Most of the urad dal might get struck to the pan, will not be able to save much though.
Making the Stuffed Pooris:
- Knead the dough once again and pich out small balls. Flatten the sides and make sure the middle is thick, place a small amount of dal stuffing in middle and enclose completely making sure the dal doesn't come out. This is same as how you will do Aloo Stuffed parathas.
- Heat a kadai with oil just enough to deep fry. Once the oil is hot, gently drop in the rolled out pooris.
Notes
Proceed to make the pooris just as you do with regular pooris. Though the recipe asks you to rest the dough, from my experience I have noticed that when the poori dough rests for more time, it tends to absorb more oil. I forgot to add Cumin seeds for the Urad Dal masala, though I am sure it must have added so much more flavour.
I forgot to add Cumin seeds for the Urad Dal masala, though I am sure it must have added so much more flavour. Though I was thinking that the cardamon might make it sweet, the stuffing was
Though I was thinking that the cardamon might make it sweet, the stuffing was perfect by the chillies added.
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