Spicy Urad Dal Puris ( Desi Khana )


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There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you apart as a gourmet cook!

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Soaking time:  4 hours.   Preparation Time:    Cooking Time:     Makes 10 puris.
Show me for puris.

Ingredients


For The Dough
1 cup plain flour (maida)
1/4 cup semolina (rava)
1/2 tsp nigella seeds (kalonji)
salt to taste
1 tbsp oil

For The Masala Powder
1 tbsp cumin seeds (jeera)
1 tbsp coriander (dhania) seeds
1 tsp fennel seeds (saunf)
8 black peppercorns (kalimirch)
5 whole dry kashmiri red chillies , broken into pieces

For The Stuffing
3/4 cup urad dal (split black lentils)
2 tbsp oil
salt to taste
1 tbsp finely chopped coriander (dhania)

Other Ingredients
oil for deep-frying

For Serving
sweet pickle

Method
For the dough

  1. Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Cover and keep aside for at least 10 to 15 minutes.

For the masala powder

  1. Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma.
  2. Cool slightly and blend in a mixer to a fine powder. Keep aside.

For the stuffing

  1. Clean, wash and soak the urad dal in water for 4 hours.
  2. Drain and blend in a mixer to a coarse paste using very little water.
  3. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.

How to proceed

  1. Divide the stuffing into 10 equal portions.
  2. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil.
  3. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris.
  4. Repeat with the remaining portions and stuffing to make 9 more stuffed puris.
  5. Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
  6. Serve hot with sweet pickle.

RECIPE SOURCE : Desi KhanaBuy this cookbook
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 on 04 Jan 11 06:04 PM


Its a detailed, time consuming recipe. But the puris are brilliant. Just the way they are supposed to be..can be cooked in minimum oil too.