Urad Dal Puris - Snacks
Today, I am sharing a recipe of Urad Dal. We are making Urad Dal puri, to make Puris we need following ingredients and use following method to make Puris.
Ingredients
For The Dough we will take following ingredients
- 1 cup plain flour (maida)
- 1/4 cup semolina (rava/suji)
- 1/2 tsp nigella seeds (kalonji)
- salt to taste
- 1 tbsp oil
To make the Masala Powder
- 1 tbsp cumin seeds (jeera)
- 1 tbsp coriander (dhania) seeds
- 1 tsp fennel seeds (saunf)
- 8 black peppercorns (kali mirch)
- 5 whole dry kashmiri red chillies , broken into pieces
To make the Stuffing
- 3/4 cup urad dal (split black lentils)
- 2 tbsp oil
- salt to taste
- 1 tbsp finely chopped coriander (dhania)
Other Ingredients
- oil for deep-frying
For Serving
- sweet pickle
Method
For the dough
1. Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Cover and keep aside for at least 10 to 15 minutes.
For the masala powder
1. Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma.
2. Cool slightly and blend in a mixer to a fine powder. Keep aside.
For the stuffing
1. Clean, wash and soak the urad dal in water for 4 hours.
2. Drain and blend in a mixer to a coarse paste using very little water.
3. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.
How to proceed
1. Divide the dough and stuffing into 10 equal portions.
2. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil.
3. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris.
4. Repeat with the remaining portions and stuffing to make 9 more stuffed puris.
5. Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
6. Serve hot with sweet pickle.
Ingredients
For The Dough we will take following ingredients
- 1 cup plain flour (maida)
- 1/4 cup semolina (rava/suji)
- 1/2 tsp nigella seeds (kalonji)
- salt to taste
- 1 tbsp oil
To make the Masala Powder
- 1 tbsp cumin seeds (jeera)
- 1 tbsp coriander (dhania) seeds
- 1 tsp fennel seeds (saunf)
- 8 black peppercorns (kali mirch)
- 5 whole dry kashmiri red chillies , broken into pieces
To make the Stuffing
- 3/4 cup urad dal (split black lentils)
- 2 tbsp oil
- salt to taste
- 1 tbsp finely chopped coriander (dhania)
Other Ingredients
- oil for deep-frying
For Serving
- sweet pickle
Method
For the dough
1. Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Cover and keep aside for at least 10 to 15 minutes.
For the masala powder
1. Combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma.
2. Cool slightly and blend in a mixer to a fine powder. Keep aside.
For the stuffing
1. Clean, wash and soak the urad dal in water for 4 hours.
2. Drain and blend in a mixer to a coarse paste using very little water.
3. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.
How to proceed
1. Divide the dough and stuffing into 10 equal portions.
2. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil.
3. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris.
4. Repeat with the remaining portions and stuffing to make 9 more stuffed puris.
5. Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper.
6. Serve hot with sweet pickle.
Comments
Post a Comment