Spicy Urad Dal Puris


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Spicy Urad Dal Puris


Added to 26 cookbooks   This recipe has been viewed 16998 times

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

You can also try other puris to enjoy with a cup of hot tea like Khus-khus ki Puri or Khamiri Green Peas Puris .

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Spicy Urad Dal Puris recipe - How to make Spicy Urad Dal Puris

Soaking time:  4 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 10 puris
Show me for puris

Ingredients

For The Dough
1 cup plain flour (maida)
1/4 cup semolina (rava / sooji)
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
Method
For the dough

  1. Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Cover and keep aside for at least 10 to 15 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 dough and 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.
  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 the sides. Drain on absorbent paper.
  6. Serve hot with sweet pickle.
Accompaniments

Sweet and Sour Mango Pickle 
Sweet and Sour Tomato Pickle 
Sweet and Spicy Vegetable Pickle 
Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle 
Sweet Peach Pickle, Stewed Peach 

Nutrient values per
Energy192 cal
Protein5.1 g
Carbohydrates23 g
Fiber1.4 g
Fat8.9 g
Cholesterol0 mg
Vitamin A86.3 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.8 mg
Vitamin C0 mg
Folic Acid14.9 mcg
Calcium22.5 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.5 mg
Potassium119 mg
Zinc0.5 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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