Dal Puri
Delicious deep-fried bread with a crumbly dal filling
Servings: 12
Ingredients
Filling
- 1/2 cup gram dal
- 1/2 tsp turmeric
- 2 tbsp butter
- 2 tsp ground cumin
- 3 tbsp chopped spring onion
- 3 tbsp chopped coriander
- salt
Puri
- 2 cups cake wheat flour or all purpose flour
- 1 tsp baking powder
- 2 tbsp soft butter or butter ghee
- 3 tbsp plain yogurt
- 1/2 cup milk room temperature
- 1/4 tsp salt
- vegetable oil for frying
Instructions
Filling
- Rinse the gram dal well, cover it with cold water, add turmeric and salt and boil until tender but not mushy. It should still hold it's shape but crumble easily when pressed between your fingers
- Allow it to cool and add it to a food processor. Process until it resembles fine breadcrumbs
- Heat 2 tablespoon butter in a pan. Add the spring onion and cumin and fry for a minute. Add the dal and mix well. Allow it to cool and mix in the chopped coriander. Set aside
Puri
- Sift the flour and baking powder. Mix in the salt. Rub the butter into the flour with your fingertips until it resembles breadcrumbs
- Mix in the yogurt and milk until a soft dough is formed. If dough it too dry add a little more milk. If dough is a little sticky it will become less sticky on kneading. Knead for a minute and if dough is still sticky add a little more flour. Knead for another 2 minutes until dough is silky smooth
- Cover the dough with a clean kitchen towel and allow it to rest for 10 minutes.
Dal Puri
- Divide the dough into 12 equal pieces. Make them into neat round balls. Press them out a little, into a small flat disc and place about a tablespoon or slightly more, filling in the center. Bring the edges to the center and pinch to seal
- Dust a flat, clean surface with flour. Place the dough seam side down and roll very gently, about 13cm in diameter
- Place them on some wax paper or parchment paper
- Heat some oil on medium heat and fry the puris. I test my oil by adding a piece of dough into the oil, if it rises quickly your oil is ready.
- Place them on a cooling rack. Serve immediately
Notes
- I forgot to add the turmeric when boiling the dal so I added mine to the butter when cooking the dal the second time
- You have to be really gentle when rolling the dough or the filling will pop out
- I prefer to flatten the dough a little with my hands and fill them with the dal, I found that when I rolled them out, before filling them with the dal, they were thicker on one side