Spicy Urad Dal Puris ( Know Your Dals and Pulses )

by Tarla Dalal

add to my cookbook add to shopping list

Spicy Urad Dal Puris Video View a video of this recipe here...

Added to 19 cookbooks This recipe has been viewed 22983 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

Spicy Urad Dal Puris ( Know Your Dals and Pulses ) recipe - How to make Spicy Urad Dal Puris ( Know Your Dals and Pulses )

Tags

Puris Deep Fry

Soaking Time: 4 Hours Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 2704 hours 30 minutes Makes 10 puris
Show me for puris

Ingredients

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

Method
For the dough

Combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water.
Keep aside for 15 to 20 minutes.

For the masala powder

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.

For the stuffing

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.
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.
Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.

How to proceed

Divide the stuffing 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 portions 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 hot with a sweet pickle.