Urad Dal Puri

Urad Dal Puri step by step instructions:

These tangy and spicy puris are super delicious. They are perfect for any occasion, be it any festival or a dinner/lunch party, or any course of the meal. Make these and win hearts!

They go best with sweet pickles and then of course curd, raita, ketchup etc. But I bet, you won’t mind eating them without any accompaniment.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
For the dough
All purpose flour (maida): 1/2 cup (70 gms)
Semolina (rava/sooji): 1/4 cup (35 gms)
Tulsi seeds: ½ Tsp
Water: 3-4 tbsp
Salt as per taste
Oil: 1 tbsp
For The Masala
Cumin seeds (jeera): 1 tbsp
Coriander seeds (dhaniya): 1 tbsp
Fennel seeds (saunf): ½ tbsp.
Black whole peppercorns (kalimirch): 3-4
Dried red chilies: 2-3
For The Stuffing
Urad dal (split black lentils): 1/2 cup (80 gms, soaked in water for 4-5 hours)
Oil: 2 tbsp
Dried raw mango powder (Amchoor Powder): 1 tsp
Coriander leaves: 1 tbsp (finely chopped)
Salt as per taste
Oil for frying

Method:
1. Mix together maida, sooji, salt, raw basil seeds, and oil. Add water and knead into a stiff dough. Cover and keep aside for at least 10 to 15 minutes.

2. Heat a pan. Add cumin seeds, coriander seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast on a slow flame for 2 to 3 minutes until it releases an aroma.

3. Let it cool and then blend in a mixer to a fine powder. Keep aside.

4. Remove the water from dal and grind it into a coarse paste. If required add a little water. (I did not use water at all).

5. Heat oil in a pan. Add the urad dal paste and salt.

6. While stirring continuously sauté for 1 to 2 minutes.
7. Add the freshly made masala powder. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

8. Add the coriander leaves and amchoor powder. Mix well and cook on a medium flame for 1 minute. Let it cool.

9. Divide the dough and stuffing into 8 equal portions.

10. Take one portion of the dough and roll it. If required use some oil for rolling.

11. Take one portion of the stuffing and keep it in the center of the puri.

12. Close the edges to form a ball. Roll it again into small puris. Make sure the stuffing doesn’t come out.

13. Similarly, do for the remaining dough.
14. Heat oil in a kadhai. Fry the puris until they turn golden brown in color from both the sides. Drain on absorbent paper.

15. Serve hot with pickle, ketchup etc.
16. Delicious “Urad Dal Puri” is ready!

Tips:
1. The urad dal stuffing needs to be tight. Hence, make sure you don’t add too much water while grinding the dal. If it happens, then cook the dal for some more time so that the water evaporates.
2. Do not overstuff the puris. They will burst while frying.
3. Divide the dough and stuffing as you want the size of the puri to be.

See you soon with a new recipe till then Happy Cooking!!!