Last time when I uploaded the puri recipe my daughter asked me why I am always making the traditional puris. She asked me why can’t you think out of the box and make some puris which is different from the normal wheat puris. That is when I stumbled upon this Dal Puri dish. I took some inspiration from this video.
This is puri but with a twist. We are going to prepare the dough in the same traditional way. However what we are going to do to make it different and elevated is, we are going to add stuffing in the puri. We are not going to add any vegetable to prepare this stuffing. We are going to prepare the stuffing using moong dal.
To prepare the stuffing we have to soak the dal for two hours. After that we have blend it with a little bit of ginger. To give this stuffing a good spicy taste, we will also be adding coriander powder and chilli powder. After preparing this stuffing while cooking the puris, we have to place the stuffing on the puri. While stuffing the puris, we will also add onions. They add a very good texture to the puri. This puri has to be deep fried in oil. What you now have is a yummy spicy Dal puri. Eat it plain or with any pickle of your choice.
- 1 Cup Moong Dal
- 1/2 inch Ginger finely chopped
- 1 tsp Coriander powder
- 1 tsp Chilly powder
- 1 tsp Cumin Seeds
- 2 tsp Oil
- Coriander leaves Optional
- Salt To taste
For preparing Dough
- 2 Cups Whole wheat flour Atta in Hindi
- 1 tsp Carrom seeds Ajwain in Hindi
- 2 tsp Rava
- 1 tsp Sugar
- 2 tsp Oil
- Water for kneading
- Oil for frying
- Soak moong dal for 2 hours
- Add ginger and salt to the dal.
- Grind this to a coarse paste without adding water.
- Heat oil in a kadai.
- Add cumin seeds.
- When cumin splutters add the dal paste. Add coriander powder and red chilly powder and saute the mixture for 2 to 3 minutes or till the moisture is released.
- Add coriander leaves.Now the stuffing is ready
Making the Dough
- In a mixing bowl add Rava, sugar, salt, oil and 2 tsp water and mix it well. Let it rest for 10 minutes.
- After 10 minutes add wheat flour and carrom seeds.
- Knead the flour by adding water little by little and make it into a tight dough.
- Take a small ball. Roll it into a small poori.
- Place the stuffing. Add the chopped onion. Close it and roll it again.
- Deep fry in hot oil.
- Serve it hot with aloo gravy or any pickle of your choice along with curd. It tastes good on its own too.