It’s amazing how we could pair flavours and textures to Indian food. We can make countless variations on day to day simple recipes, which we often make at home. One such dish is Puri.
Dal Puri is a delicious crisp puri loaded with yumminess and nutrition.Yes, these puris are made of healthy moong dal and spicy tangy seasonings.
Enjoy Dal puri with any Vegetarian or nonvegetarian gravy.
Here are Some suggestions from my Recipe Index.
They taste super amazing with any chutneys or pickle too. It’s a wholesome meal in itself.
Dal Puri’s are perfect for winter morning breakfasts or weekend brunch.Puri dough can be made ahead and stored in a refrigerator, so it makes an ideal bread menu for any parties or festivals. Here is how I did this yummy crisp Dal puri.
Watch the Video of Dal puri Here
- 1-1/2 cups all-purpose flour – plain flour – maida
- 1-1/2 tablespoons oil
- ¼ teaspoon salt
- About ½ cup water
- ½ cup moong dal
- 1 Inch ginger chopped
- 1 green chili chopped
- ½ teaspoon salt
- 1 teaspoon saunf (Fennel seeds)
- 1 cumin seeds – jeera
- 1 teaspoon Lemon Juice
- ⅛ teaspoon asafetida -hing
- 1 teaspoons oil
- Oil for Deep Fry
- In a bowl mix the flour, salt, and oil together. Add the water slowly, mixing with your fingers as you pour. The dough should be firm and smooth. I used about a half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.
- Wash and soak dal for at least 2 hours. Drain the water and blend dal with the ingredients listed in filling except oil.
- Heat the oil in a nonstick frying pan over low-medium heat, add dal paste and keep stirring until it becomes the consistency of soft dough. This should take about 2 minutes.
- Remove from heat and let it cool just enough that you can knead it to make a soft dough.
- Take the dough and knead it for a minute. Divide the dough into equal parts.
- Take the filling and divide into parts, the filling should be little smaller then dough ball.
- Take one part of the dough and roll it into a small disc.
- Place the Dal dumplings on dough disc of above and fold the dough all over dal, give a round shape, press it gently and roll it to give a puri share.
- Drop them in hot oil, gently press the puri using a ladle to puff the.
- 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
You can roll two or three puris before start frying but do not roll all the puris at once or they will begin to dry out and fail to puff.