Name: Urad dal puri recipe by Arti Mehta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: All purpose flour (maida): 1/2 cup (70 gms); Semolina (rava/sooji): 1/4 cup (35 gms); Tulsi seeds: 1/2 tsp; Water: 3-4 tbsp; Salt as per taste; Oil: 1 Tbsp; FOR THE MASALA; Cumin seeds: 1 tbsp; Coriander seeds: 1 tbsp; Fennel seeds: 1/2 tbsp; Black pepper: 3-4; Dry red chillies: 2-3; For the stuffing; Urad dal (split black lentils): 1/2 cup (80 gms, soaked in water for 4-5 hours); Oil: 2 Tbsp; amchoor powder: 1 tsp; Fresh coriander: 1 tbsp (finely chopped); Salt as per taste; Oil for frying

Ingredients Serving: 2

All purpose flour (maida): 1/2 cup (70 gms)
Semolina (rava/sooji): 1/4 cup (35 gms)
Tulsi seeds: 1/2 tsp
Water: 3-4 tbsp
Salt as per taste
Oil: 1 Tbsp
FOR THE MASALA
Cumin seeds: 1 tbsp
Coriander seeds: 1 tbsp
Fennel seeds: 1/2 tbsp
Black pepper: 3-4
Dry red chillies: 2-3
For the stuffing
Urad dal (split black lentils): 1/2 cup (80 gms, soaked in water for 4-5 hours)
Oil: 2 Tbsp
amchoor powder: 1 tsp
Fresh coriander: 1 tbsp (finely chopped)
Salt as per taste
Oil for frying

Instructions

Mix together maida, sooji, salt, raw basil seeds, and oil. Add water and knead into a stiff dough. Cover and keep aside for at least 10 to 15 minutes.
Heat a pan. Add cumin seeds, coriander seeds, fennel seeds, black peppercorns, and dried red chilies. Dry roast on a slow flame for 2 to 3 minutes until it releases an aroma.
Let it cool and then blend in a mixer to a fine powder. Keep aside.
Remove the water from dal and grind it into a coarse paste. If required add a little water. (I did not use water at all).
Heat oil in a pan. Add the urad dal paste and salt.
While stirring continuously sauté for 1 to 2 minutes.
Add the freshly made masala powder. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
Add the coriander leaves and amchoor powder. Mix well and cook on a medium flame for 1 minute. Let it cool.
Divide the dough and stuffing into 8 equal portions.
Take one portion of the dough and roll it. If required use some oil for rolling.
Take one portion of the stuffing and keep it in the center of the puri.
Close the edges to form a ball. Roll it again into small puris. Make sure the stuffing doesn’t come out.
Heat oil in a kadhai. Fry the puris until they turn golden brown in color from both the sides. Drain on absorbent paper.
Serve hot with pickle, ketchup etc.
Delicious “Urad Dal Puri” is ready!

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