How to make Dal Puri - Crisp puris of moong dal and whole wheat flour.
This recipe is from the book Fun Food For Fussy Kids.
Main Ingredients : Split green gram skinless, Whole wheat flour
Cuisine : Indian
Course : Snacks and Starters
Dal Puri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Dal Puri checkout Kanji Bada, Dal Puri, Mangodi Palak Wade. You can also find more Snacks and Starters recipes like Hazelnut-Chocolate Stuffed Pancakes, Basil Patrani Macchi, Honey Cherry Energy Bars, Fish Cutlet.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Puri Recipe
Split green gram skinless soaked 1/2 cup
Whole wheat flour 1/4 cup
Ginger paste 1 teaspoon
Coriander powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Fresh coriander leaves chopped 2 teaspoons
Salt to taste
Oil to deep fry
Method
Step 1
Boil the green gram in one and half cups of water till soft. Set aside to cool. Take the boiled green gram in a bowl, add the wheat flour, ginger paste, coriander, cumin and red chilli powders, salt, fresh coriander and one tablespoon oil and knead into a semi soft dough.
Step 2
Keep the dough covered with a damp cloth for about an hour. Divide into marble sized portions and roll into balls. Roll out each into a puri.
Step 3
Heat sufficient oil in a non-stick kadai and deep fry the puris on medium heat till golden and crisp. Drain on absorbent paper and serve hot.
