Spicy Urad Dal Puris


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Serve these delicious urad dal puris with sweet pickle and hot tea on a sunny Sunday morning, for a complete Rajasthani ambience.

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Preparation Time:    Cooking Time:     Makes 10 puris.
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For the dough
2 cups plain flour (maida)
1/2 tsp nigella seeds (kalonji)
2 pinches of salt
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 ghee for rolling and deep-frying

For serving
sweet pickle of your choice


    For the dough

    1. Mix all the ingredients and add enough water to make a stiff dough.
    2. Knead well and keep aside for 20 minutes.
    3. For the masala powder (for the stuffing)
    4. Dry roast the ingredients on a hot tava (griddle) for 1 minute. Cool and grind into a powder. Keep aside.

    For the stuffing

    1. Soak the urad dal in water for 4 hours.
    2. Drain and coarsely grind in a grinder using very little water. Keep aside.
    3. Heat the oil in a pan and fry the dal paste until light golden in colour. Cool.
    4. Add the masala powder and salt and mix well.

    How to proceed

    1. Knead the dough again and divide into 10 equal portions.
    2. Roll out each portion of the dough into a thin round of about 50 mm. (2") diameter with the help of a little oil.
    3. Put a little stuffing mixture in each round. Close the edges to cover the stuffing completely and roll out again into small puris.
    4. Deep-fry the puris in hot oil until golden brown.
    5. Drain on absorbent paper and serve hot with a sweet pickle of your choice.

    RECIPE SOURCE : Jain Desi KhanaBuy this cookbook
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