Bhedawi puri or urad dal puris have a hint of some unusual flavours like urad dal, fennel seeds and kalonji. Puri is puffed up bread that is deep fried and very commonly prepared at home for Sunday breakfasts, they can also be served as part of a main meal. It goes perfect with any curry, pickle or even with tea for snacks.
Today I am sharing with you a simple ‘daal puri’ recipe which I got this recipe from Tarla Dalal.
Recipe Source & Acknowledgement: Chef Tarla Dalal
For the dough ~
Plain flour/Maida - 1 1/2 cups
Nigella seeds - 1/2 tsp
2 pinches of salt
Hot oil / ghee - 2 tbsp
Masala powder ~
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Fennel seeds - 1 tsp
Black peppercorns - 7-8
Red chillies - 3 no.
Urad dal- 1/2 cup
Oil - 2 tbsp
salt to taste
Oil or ghee for deep frying
For the dough ~
Mix all the ingredients and add enough warm water to make a stiff dough. Knead well and keep aside for 20 minutes.
For the stuffing ~
For masala powder, dry roast the ingredients on a hot tava for 1 minute, Cool it. Grind into a fine powder.
Soak the urad dal in water for 3-4 hours, drain the water. Grind coarsely in a grinder using very little water.
Heat the oil and fry the dal paste until light golden in colour, add the masala powder and salt. Mix well. Stuffing is ready.
For the puris ~
Knead the dough and divide into 10 portions.
Roll it out into small circles with thin-medium thickness with the help of a little flour.
Put a little stuffing mixture in each round. Close the edges to cover the stuffing completely and roll out again into small puris.
Deep fry the puris in hot oil until golden brown.
These stuffed puri is normally served with aloo sabzi but I served with yellow peas curry and salad......
Sending this to Food Corner's "Cook Like a Celebrity Chef - 3" event, Gayatri's "Walk Through Memory Lane" event