Spicy Urad Dal Puri ( Gluten Free Recipe)

by Tarla Dalal

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Rice flour and soya flour replace refined wheat flour in these famous traditional rajasthani deep-fried treats! serve hot.

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Spicy Urad Dal Puri ( Gluten Free Recipe) recipe - How to make Spicy Urad Dal Puri ( Gluten Free Recipe)

Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 10Makes 10 puris (10 puri )
Show me for puris

Ingredients

For The Dough
3/4 cup rice flour (chawal ka atta)
1/4 cup soya flour
1/2 tsp nigella seeds (kalonji)
1 tbsp oil
salt to taste

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
rice flour (chawal ka atta) for rolling
oil for deep-frying

For Serving
sweet pickle

Method

For the dough

Combine all the ingredients in a bowl, mix well and knead into 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. Keep aside.
Heat the oil in a broad non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, stirring continuously.
Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, stirring occasionally.
Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool.

How to proceed

Divide the stuffing into 10 equal portions.
Divide the dough 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 dough 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 immediately.