Spicy Urad Dal Puris Video by Tarla Dalal Video by Tarla Dalal
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Spicy Urad Dal Puris Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
10.00 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 chilli , 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 For Rajasthani Urad Dal Stuffed Puri
oil for deep-frying
For Serving
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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.
See step by step images of Rajasthani Urad Dal Stuffed Puri, Poori
