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URAD DAL PURI Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
Oil for deep frying
| | METHOD | Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
Purée the dal in a mixer using ¼ cup of water to make a fine paste.
Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
Add the oil and knead again.
Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.
Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
Serve hot with dahiwale aloo ki subzi.
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