Spicy Urad Dal Puri ( Gluten Free Recipe)
by Tarla Dalal
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Rice flour and soya flour replace refined wheat flour in these famous traditional rajasthani deep-fried treats! serve hot.
- Combine all the ingredients in a bowl, mix well and knead into stiff dough using enough water.
- Keep aside for 15 to 20 minutes.
- 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.
- Cool slightly and blend in a mixer to a fine powder. Keep aside.
- 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. Keep aside.
- 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.
- Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, stirring occasionally.
- Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.
- Divide the stuffing into 10 equal portions.
- Divide the dough into 10 equal portions.
- Roll out one portion of the dough into a thin round of about 75 mm (3”) 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 dough 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.
- Serve immediately.
Nutrient values (Abbrv) per puri
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