1/4 cup urad dal
1 cup whole wheat flour (atta)
1 tablespoon fennel seed powder (Saunf)
1 tablespoon coriander powder (dhania)
1/8 teaspoon asafetida (hing)
1/4 teaspoon dry ginger powder (sonth) – optional
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon salt
2 tablespoon oil
Oil to fry

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Urad Dal Puri

. Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a mixer/grinder, using as little water as possible.
. In a bowl mix all the spices. Add to the flour and mix well.
. Add the dal paste to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute.
. Cover the dough with a damp cloth and let it sit half an hour or more.
. Oil your palm and knead the dough again and divide into equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
. Oil the rolling pin and rolling surface. Roll the balls gently into medium size circles.
. You can roll two or three puri’s before start frying,
. But do not roll all the puri’s at once or they will begin to dry out and fail to puff.
. Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
. Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook
. Until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining puri’s.
. Urad dal puri’s are best served hot and crisp with aloo curry or mint chutney.

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