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Dal Puri
Dal Puri is a popular savory pastry from Bangladesh, consisting of a flaky, deep-fried flatbread filled with a spiced lentil mixture. It's a common breakfast or snack item, often served with aloo bhaji (potato curry) or a spicy chutney.
đ§ Ingredienser
- 2 cups All-purpose flour(for the dough)
- 0.5 tsp Salt(for the dough)
- 2 tbsp Oil(for the dough)
- 0.5 cup Water(or as needed for the dough)
- 1 cup Yellow lentils (Chana Dal)(soaked for at least 2 hours)
- 1 small Onion(finely chopped)
- 1 tsp Ginger(finely chopped)
- 1 tsp Garlic(finely chopped)
- 2-3 Green chilies(finely chopped)
- 0.5 tsp Turmeric powder
- 0.5 tsp Cumin powder
- 0.5 tsp Coriander powder
- 0.25 tsp Garam masala powder
- to taste Salt
- for deep frying Oil
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, combine all-purpose flour, salt, and oil. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
- 2
Prepare the lentil filling: Drain the soaked yellow lentils and grind them into a coarse paste, either in a mortar and pestle or a food processor. Do not make it too smooth.
- 3
Heat 1 tbsp of oil in a pan. Add chopped onion, ginger, garlic, and green chilies. Sauté until the onions are translucent.
- 4
Add the ground lentil paste to the pan. Stir in turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Cook the mixture, stirring constantly, until it dries out and forms a cohesive mass. This will take about 10-15 minutes. Let it cool completely.
- 5
Divide the dough into equal small balls. Roll each ball into a small disc.
- 6
Take a portion of the cooled lentil filling and flatten it. Place the lentil filling in the center of the dough disc and carefully wrap the dough around it, sealing it completely. Flatten the stuffed dough ball gently into a puri (flatbread).
- 7
Heat oil in a deep pan or kadai over medium-high heat for deep frying. Carefully slide each puri into the hot oil.
- 8
Fry the puris until they puff up and turn golden brown on both sides. Use a slotted spoon to gently press the puri to help it puff evenly.
- 9
Remove the fried Dal Puris from the oil and drain them on paper towels. Serve hot.
đĄ Proffstips
- âSoaking the lentils properly is crucial for a good filling consistency.
- âEnsure the lentil filling is completely dry before stuffing, otherwise the puris might become soggy.
- âFry the puris at the correct oil temperature to ensure they puff up and are cooked through without burning.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of asafoetida (hing) to the lentil filling for extra flavor.
- Serve with a side of spicy potato curry (aloo bhaji) or a sweet tamarind chutney.