Chana Dal Ki Puri2014-11-20
- Servings : 4
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
Chana Dal ki Puri is one of the most amazing dishes from North Indian Bhojpuri cuisine. It can be enjoyed with aloo ki sabzi or other sides, but we recommend that you try it with zarda pulao
- 500 gms Chana Dal (Bengal Gram)
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Carom Seeds (ajwain)
- 1/2 tsp Samal Fennel (kalonji / mangraila)
- 4 tsp Oil / Ghee
- 700 gms Wheat Flour (atta)
- Salt (according to taste)
Take flour, add salt as per taste and 4 tsp of oil/ghee into it. Mix well and make soft dough by adding water, keep it aside.
Boil chana dal in a pressure cooker with 500 ml water until 3 whistles. Switch off the flame . After pressure is released from the cooker, open the lid and dry out the extra moisture of dal by cooking on medium flame. Occasionally stir and ensure that the dal is fully cooked. Allow the dal to cool. Blend the dal in a mixer to form a rough powder.
Take the dal in a mixing bowl and add cumin seeds, carom seeds, samal fennel and salt (as per taste). Mix well to form stuffing mixture for puri.
Take the dough prepared in STEP 1 and divide it evenly to form balls (loiya).
Stuff the mixture of dal inside each ball and seal it to form a puri , or you can make small rotis and spread the mixture of daal on one roti evenly and cover it with another roti and seal it properly with the help of finger to form a puri . Put the puri on tawa/fry pan and cook properly from both sides by adding little ghee/oil with a spoon.
Serve it hot with sweet zarda pulao.