Spicy Urad Dal Puris ( Know Your Dals and Pulses )


Added to 12 cookbooks
This recipe has been viewed 9724 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!

Add your private note

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


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

For the dough

  1. Combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water.
  2. Keep aside for 15 to 20 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 with the help of a little oil.
  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 sides. Drain on absorbent paper.
  6. Serve hot with a sweet pickle.
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Drink Cool, Stay Cool

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.