Spicy Urad Dal Puris ( Desi Khana )
by Tarla Dalal
23 Sep 2013
This recipe has been viewed 59613 times
There is a difference in every aspect of this puri – at one level, there is a scrumptious filling of soaked, ground and sautéed urad dal spiced with a special masala; and then there is the dough tinged with the heady aroma of nigella seeds. Without a doubt, these spicy urad dal puris will set you apart as a gourmet cook!
Spicy Urad Dal Puris ( Desi Khana ) recipe - How to make Spicy Urad Dal Puris ( Desi Khana )
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)
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
oil for deep-frying
For Serving
sweet pickle
Method
For the dough
For the masala powder
For the stuffing
How to proceed
For the dough
- For the dough
- 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
- 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 dough and 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.
- 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 the sides. Drain on absorbent paper.
- Serve hot with sweet pickle.
Nutrient values per puri
| Energy | 191 cal |
| Protein | 5.4 g |
| Carbohydrates | 20.2 g |
| Fiber | 1.9 g |
| Fat | 9.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 115 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 23.6 mcg |
| Calcium | 28 mg |
| Iron | 1 mg |
| Magnesium | 28.2 mg |
| Phosphorus | 77.9 mg |
| Sodium | 8.2 mg |
| Potassium | 144.4 mg |
| Zinc | 0.6 mg |
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