You've probably eaten plain puris a lot, but have you ever tried puris stuffed with lentils? Dal puris are a delicious dish, filled with lentils.

The lentil filling makes these puris incredibly delicious. If you've never tried puris stuffed with lentils, this recipe can help you make them easily at home. Let's learn the recipe for lentil puris.

Ingredients
Wheat flour - 2 cups (about 400 grams)
Salt - to taste
Water - for kneading the dough
Oil - for frying the puris
Chana dal - 150 grams
Coriander powder - 1 teaspoon
Fennel seeds (coarsely ground) - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida - 1 pinch
Red chili powder - 1/4 teaspoon (or to taste)
Salt - to taste

Method of preparation
First, wash the lentils thoroughly and soak them in water for 15 to 30 minutes.

Drain the water and grind them coarsely in a mixer without adding water. Keep in mind that the dough should not be paste-like, but should be slightly grainy.

Next, combine the wheat flour and salt in a large bowl and knead a soft dough using water.

Cover the dough with a damp cloth or a container and set it aside for half an hour. This will keep the dough soft and make the puris easier to form.

Now it's time to make the lentil stuffing. Heat 1 tablespoon of oil in a pan. Once hot, add asafoetida and cumin seeds and lightly fry them.

Add coriander powder, fennel seeds, red chili powder, and salt, and immediately add the ground lentils.

Fry the mixture over low heat for 5 to 7 minutes, stirring constantly. The lentils should be slightly dry and feel slightly dry, so they don't tear when rolling the puris.

Turn off the heat and let the stuffing cool completely.

When the stuffing has cooled, break the dough into small balls.

Take one ball, shape it into a bowl, and fill the center with a teaspoon of the lentil filling.

Enclose the filling tightly with flour on all sides, rolling it into a round shape.

Now, gently roll this filled dough into a round puri shape using a rolling pin. Be careful not to roll the puris too thin.

Heat oil in a pan to fry the puris.

When the oil is sufficiently heated, add the puris one by one.

When the puris rise to the top, flip them over and fry them until golden brown on both sides.

Remove the fried puris and place them on a kitchen towel or tissue paper to drain off any excess oil.

Serve the hot and puffed lentil-filled puris with potato curry, raita, and mango pickle.

PC Social Media