Spicy Urad Dal Puri ( Gluten Free Recipe)


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Spicy Urad Dal Puri, rice flour and soya flour replace refined wheat flour in these famous traditional Rajasthani  deep-fried treats! serve hot.


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Rice flour and soya flour replace refined wheat flour in these famous traditional rajasthani deep-fried treats! serve hot.

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Spicy Urad Dal Puri ( Gluten Free Recipe) recipe - How to make Spicy Urad Dal Puri ( Gluten Free Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 10 puris (10 puri )
Show me for puris

Ingredients

For The Dough
3/4 cup rice flour (chawal ka atta)
1/4 cup soya flour
1/2 tsp nigella seeds (kalonji)
1 tbsp oil
salt to taste

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
rice flour (chawal ka atta) for rolling
oil for deep-frying

For Serving
sweet pickle
Method
For the dough

  1. Combine all the ingredients in a bowl, mix well and knead into 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. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, stirring continuously.
  4. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, 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. Divide the dough into 10 equal portions.
  3. Roll out one portion of the dough into a thin round of about 75 mm (3”) diameter with the help of a little oil.
  4. 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.
  5. Repeat with the remaining dough and stuffing to make 9 more stuffed puris.
  6. 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.
  7. Serve immediately.
Accompaniments

Instant Chilli Pickle 
Raw Mango and Onion Chutney 
Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle 

Nutrient values (Abbrv) per puri
Energy163 cal
Protein5 g
Carbohydrates18.2 g
Fiber2.3 g
Fat7.7 g
Cholesterol0 mg
Sodium6.7 mg

RECIPE SOURCE : Gluten Free RecipesBuy this cookbook

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