How to Make Dal Puri Recipe

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Directions

For Dough

• In a bowl mix the flour, salt, and oil and add water slowly, mix it nicely.
• The dough should be firm and smooth and knead the dough lightly.
• Cover the dough and keep it aside for at least fifteen minutes.

For Filling

• Wash and soak dal for at least four hours and drain the water and blend dal with ginger, and green chili to a smooth paste.
• While blending dal just use enough water needed to blend.
• After dal is blended to smooth paste add seeds, cumin seeds, asafoetida, and mango powder and mix it well.
• Heat the oil in a nonstick frying pan over low-medium heat, add dal paste and stir until it becomes the consistency of the soft dough and cook for 2 minutes.
• Remove from the flame and let it cool just enough that you can knead it to make a soft dough.

Making the Dal Puri

• Take the dough and knead it for a minute and divide the dough into equal parts.
• Take the filling and divide into equal parts, the filling should be little smaller then dough ball.
• Take one part of the dough and with your fingers flatten the edges and make into a 3-inch circle and leave the center little thicker than the edges.
• Mold the dough into a cup and place 1 part of filling in the center.
• Pull the edges of the dough to wrap the dal filling and let the filled ball sit for three to four minutes before rolling.
• Lightly Oil the rolling pin and roll the surface and roll the balls gently into 6” circles.
• Heat the oil in frying pan over medium heat and the frying pan should have about one inch of oil.
• To check if oil is ready to put a little piece of dough in the oil and dough should sizzle, and come up slowly.
• Fry one puri at a time and place the puri in the frying pan and press with a spatula and 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.
• Serve hot.

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Meghna Nath