Rajasthani Urad Dal Stuffed Puri, Poori
by Tarla Dalal
urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images.
urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal is a snack which features urad dal cooked together with aromatic spices. Learn how to make spicy urad dal puri.
For the urad dal stuffed puri, combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water. Keep aside for 15 to 20 minutes. For the masala powder, 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. Cool slightly and blend in a mixer to a fine powder. Keep aside. For the stuffing, clean, wash and soak the urad dal in water for 4 hours. Drain and blend in a mixer to a coarse paste using very little water. 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. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool. Divide the stuffing into 10 equal portions. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil. Repeat with the remaining portions and stuffing to make 9 more stuffed puris. 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 sides. Drain on absorbent paper. Serve hot with a sweet pickle.
Crisp to excellence and spicy to perfection, these Indian poori stuffed with urad dal are a perfect tea time snack. These delicious urad dal puris are often served with a cup of hot tea on a sunny Sunday morning or with a sweet pickle at snack time, to recreate a complete Rajasthan ambience right in your living room!
The aroma of the freshly roasted spice powders is what makes these spicy urad dal puri so special. As a variation you can break the puri into small pieces and enjoy it with a spread of green chutney, meetha chutney and lehsun ki chutney along with some whisked curd and a garnish of sev and coriander.
Tips for urad dal stuffed puri. 1. Ensure that maida is sieved before use. There should be no lumps. 2. Urad dal has to be soaked for 4 hours. So plan for it in advance. 3. Do not roll the puri very thin, else the stuffing might spill out. 4. Deep fry the puri on a medium flame only. Frying on a high flame might not cook the puri uniformly.
Enjoy urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with step by step photos.
Rajasthani Urad Dal Stuffed Puri, Poori recipe - How to make Rajasthani Urad Dal Stuffed Puri, Poori
Soaking time: 4 hours Preparation Time: Cooking Time: Total Time:
Makes 10 puris
For The Dough
1 cup plain flour (maida)
1/4 cup semolina (rava / sooji)
1/2 tsp nigella seeds (kalonji)
salt to taste
1 tbsp oil
For The Masala Powder
1 tbsp cumin seeds (jeera)
1 tbsp coriander (dhania) seeds
1 tsp fennel seeds (saunf)
8 black peppercorns (kalimirch)
5 whole dry kashmiri red chillies , broken into pieces
For The Stuffing
3/4 cup urad dal (split black lentils)
2 tbsp oil
salt to taste
1 tbsp finely chopped coriander (dhania)
Other Ingredients For Rajasthani Urad Dal Stuffed Puri
oil for deep-frying
For Serving
sweet pickle
For the dough
- For the dough
- Combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water.
- Keep aside for 15 to 20 minutes.
For the masala powder
- For the masala powder
- 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.
- Cool slightly and blend in a mixer to a fine powder. Keep aside.
For the stuffing
- For the stuffing
- Clean, wash and soak the urad dal in water for 4 hours.
- Drain and blend in a mixer to a coarse paste using very little water.
- 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.
- Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.
How to proceed
- How to proceed
- Divide the stuffing into 10 equal portions.
- Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil.
- Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil.
- Repeat with the remaining portions and stuffing to make 9 more stuffed puris.
- 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 sides. Drain on absorbent paper.
- Serve hot with a sweet pickle.
Hello Didi.Didi you have said black urad but in the photo it is showing white urad.So didi I am confused.So didi what urad I should use black urad or white urad?
Awesome!!