Daal Puri
Daal Puri are fried, crispy flatbread (puri), filled with spiced red lentils (daal) served hot and fresh for a delicious weekend breakfast!
Ingredients
Daal Filling
- 1/2 cup masoor daal
- 1/2 teaspoon cumin powder
- 1/4 teaspoon dry mango powder amchur powder, optional
- 1/4 tsp red chilli powder
- 1/4 teaspoon black pepper powder
Puri
- 1 cup Whole wheat flour (roti atta) or all purpose flour
- Salt to taste
- 1/4 tsp carom seeds, ground (ajwain)
- 1/4 tsp cumin powder
- 1/4 tsp ground black pepper
- 2 tbsp oil
- 1/3 cup water plus more, as needed to make dough
- oil for frying puris
Instructions
Daal Filling
- Rinse and soak masoor daal (red lentils) for at least 30 minutes.
- Once soaked, rinse then add to a small pot with a 1/4 cup of water, 1/2 tsp salt.
- Cook on low heat until daal is tender, and the water has evaporated - about 30-40 minutes.
- Remove from heat and allow the cooked daal to come to room temperature.
- Store in fridge in a container lined with paper towel to absorb any remaining moisture.
- Once ready to assemble the puri, add the spices - cumin powder, dry mango powder, red chilli powder and black pepper powder to the daal.
Puri
- In a bowl, whisk together 1 cup flour, salt, ground black pepper, cumin powder, and carom (ajwain) powder.
- Add 2 tablespoons of oil, and 1/3 cup water. Mix dough together until it comes together.
- Add additional water as required to make the dough. Knead dough for a few minutes until elastic.
- Keep aside for 20 minutes or longer.
Assembly
- In a pot or frying pan, preheat oil to fry the puris.
- Divide the dough into 6-8 equal sized balls (about the size of golf balls).
- Sprinkle a little flour on your workspace, and flatten out one ball of dough. Add 1-2 tablespoons of daal mixture to the centre. Pinch the dough together carefully, sealing the edges as tightly as possible.
- Flatten the puri with your hands, or using a rolling pin, carefully. Make sure the daal filling does not seep out of the dough. If it does, then pinch dough together to fix the seam.
- Transfer to hot oil, and fry on medium heat for 2-3 minutes on each side, until golden brown.
- Repeat with remaining dough balls.
- Serve daal puri with your favorite raita, chutney or sauces.