Loading

Saturday, 13 December 2014

Daal Puri (Indian Bread With Dried And Split Yellow Chickpeas Stuffing)

Continuing with my exploits with the winter delicacies, here’s the next one in the series…. Daal puri. With a delectable stuffing of chana daal (dried and split yellow chickpeas) this features in the list of my most favorite Indian bread. You can relish these with aloo dum or any spicy potato curry or even without any side dish, just with a cup of steaming tea.



Daal Puri


One tip while making these is... remember to make the stuffing considerably dry, such that if you tear the puri the daal (chickpeas) stuffing inside should fall off freely instead of sticking with the dough. Only then you get to know the actual taste of them. My Baba used to say, “That is what you call a real daal puri…Daal jhurjhur kore na porle r daal puri ki holo (What’s the meaning of having a daalpuri if the lentil stuffing doesn’t fall off from inside)?”



Daal Puri

Now the recipe of this delicious Indian bread…..



Ingredients:
 


  • 250 gms chana dal (dried and split yellow chickpeas) soaked in water for 7-8 hrs
  • ½ inch ginger
  • 2-3 green chillies
  • ½ tsp hing /asafoetida
  • Salt n sugar to taste
  • White oil as per requirement
  • A dough kneaded soft with 1/3 part maida (all purpose flour) and 2/3 part wheat flour



Process:



Step 1:


First make a paste of the chana daal, ginger, asafoetida in the electric mixer. Do not use any additional water while pasting.


Step 2:


Now heat oil in a skillet and pour the paste. Adjust seasoning and fry the paste till the stuffing is completely dry, stirring continuously.


Step 3:


Now tear off small portions from the dough and fill in with the stuffing, taking care to seal all the sides properly.



Daal Puri

Step 4:



Roll them out with the help of a rolling pin of a size of a puri and fry them in hot oil in a karahi like puris.

Print This!!

print this page
Related Posts Plugin for WordPress, Blogger...

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Enter your email address:

Delivered by FeedBurner