Spicy Urad Dal Puris ( Know Your Dals and Pulses )

by Tarla Dalal

Added to 2 cookbooks
This recipe has been viewed 942 times

Serve these delicious urad dal puris with a sweetish pickle and hot tea on a sunny sunday morning, to recreate a complete rajasthani ambience right in your living room!

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Soaking Time: 4 Hours
Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 10 puris
Show me for puris

Ingredients

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

For The Masala Powder (for The Stuffing)
1 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
8 black peppercorns (kalimirch)
4 whole dry Kashmiri red chillies

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

Other Ingredients
oil or for rolling and deep-frying

Method
For the dough

Combine all the ingredients in a bowl and knead into a stiff dough using enough water.
Keep aside for 20 minutes.
Divide into 10 equal portions. Keep aside.

For the stuffing

Clean, wash and soak the urad dal in water for 4 hours.
Drain and blend in a mixer to a coarse paste using very little water.
Heat the oil in a kadhai, add the urad dal paste and sauté till it turns light golden in colour. Keep aside to cool for 10 minutes.
Add the prepared powder and salt and mix well.
Divide the stuffing into 10 equal portions and keep aside.

How to proceed

Roll out one portion of the dough into a thin round of about 50 mm. (2”) diameter with the help of a little oil.
Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil.
Repeat with the remaining portions and stuffing to make 9 more stuffed puris.
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 sides. Drain on absorbent paper and serve hot.

RECIPE SOURCE : Know your Dals and Pulses