Spicy Urad Dal Puri Recipe

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Directions

For the dough

• In a deep pan pour water and add sugar and cook on a medium flame and cook till the sugar is dissolved, and turn off the flame and keep it aside.
• Cover with the muslin cloth and keep it aside for 10 to 15 minutes.

For the masala powder

• In board non-stick tawa add cumin seeds, coriander seeds, fennel seeds, peppercorn, and dry red chili and dry roast it on a low flame for 2 to 3 minutes.
• Cool it slightly and blend to a fine powder and keep it aside.

For the stuffing

• In a bowl soak the urad dal in water for 4 hours and drain the water from it and blend to a coarse paste.
• Heat the oil in a non-stick pan, add the urad dal paste and salt and fry on a medium flame for 1 to 2 minute and stir continuously.
• Add the blended masala powder, mix it well and cook on a medium flame for 2 to 3 minutes and stir occasionally.
• Add the coriander leaves, mix it well and cook on a medium flame for 1 minute and keep it aside to cool.

How to proceed

• Divide the dough and stuffing into equal portions and roll out one portion of the dough into a thin round of 75 mm. (3”) diameter with the help of a little oil.
• Put a portion of the stuffing in the center and close the edges to cover the stuffing completely and roll out again into small puris.
• Heat the oil in a kadhai and deep-fry the puris, a few at a time and fry till they turn golden brown in color from both the sides.
• Drain on absorbent paper and serve it with any side dish and enjoy.

• Energy 175 cal
• Protein 4.3 g
• Carbohydrates 17.5 g
• Fiber 1.4 g
• Fat 9.8 g
• Cholesterol 0 mg
• Vitamin A 113.3 mcg
• Vitamin B1 0.1 mg
• Vitamin B2 0 mg
• Vitamin B3 0.5 mg
• Vitamin C 0.4 mg
• Folic Acid 14.9 mcg
• Calcium 21 mg
• Iron 0.8 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 6.4 mg
• Potassium 108.4 mg
• Zinc 0.4 mg

Meghna Nath