Rajasthani Dal Stuffed Puri Recipe

Rajasthani Dal Stuffed Puri Recipe
Rajasthan is India’s largest state & is located in the northwestern part of the country. The cuisine of Rajasthan is as varied & distinct as its inhabitants. From the royal dishes of the kingly Rajputs to the strict vegetarian dishes of the Marwaris, Rajasthani cuisine offers an endless variety of dishes to please every palate.

Puris are a delicious deep-fried Indian bread & the addition of a spicy dal filling makes them even harder to resist. Puris (or pooris) are enjoyed throughout India & are eaten particularly on festive occasions & holidays. Stuffed puris are a Rajasthani specialty known as kachoris & can be made with a variety of different vegetarian fillings. Although kachoris have their origins in Rajasthani cuisine, they are popular throughout Northern India. Now for this particular recipe, I have decided to use urad dal ☺. My tasty Dal Puris can be eaten for breakfast or as a light snack or meal & are especially great for picnics since they travel well. In Rajasthan, this dish is known as Bedmi Kachori & is always a huge favorite among both kids & adults alike.


DAL PURI (Lentil Stuffed Puri)

Ingredients:

1½ cups whole wheat flour (atta)
pinch of salt to taste
water, as needed
a few tbsp of all-purpose flour, as needed
vegetable or peanut oil for deep frying

For the Dal Filling
½ cup urad dal (skinned & split black gram dal) – soaked for 4-5 hours prior to use
2-3 small green Thai chilies, roughly chopped (to taste)
½” piece of ginger, peeled & roughly chopped
1 tsp cumin seeds
½ tsp coriander seeds
¼ tsp fennel seeds
2 green cardamom pods, gently crushed
½” cinnamon stick
2 whole cloves
1 tsp red chili powder, to taste
½ tsp garam masala
pinch of asafetida (hing)
salt & pepper, to taste
1 tbsp oil

METHOD:

In a large mixing bowl, add the flour & the salt. Mix together & slowly add the water while kneading until a soft dough is formed. If the dough is sticky, just add a little all-purpose flour. Now roll the dough into a round ball & spread the top lightly with a little oil. Cover the bowl with a damp tea towel & set aside until needed (or at least 30 minutes).

Drain the urad dal & grind along with the green chilies & ginger into a thick smooth paste using just enough water to get the process started. Set aside until needed.

In a small dry skillet on medium heat, gently toast the cumin seeds along with the coriander seeds, fennel seeds, green cardamom pods, cinnamon stick & cloves until lightly browned and fragrant. Using a spice grinder (or clean coffee grinder), grind the whole spices into a fine powder & set aside until needed.

In a deep skillet on medium high heat, add the oil. When hot, add the ground dal paste along with the red chili powder, garam masala, asafetida & freshly ground spices. Remember to season with salt & pepper. Keep stirring & let cook until you have a fairly dry dal mixture – any water should be completely evaporated. Remove the skillet from the heat, allow to cool & set aside until needed.

Using a clean work surface sprinkled with some all-purpose flour, gently knead the puri dough & divide it equally into round balls (roughly ping pong ball size). At this point, you can use a puri machine (similar to a tortilla press) or a rolling pin to make the puris. Roll them out evenly into round circles (4-5 inches in diameter). Next, add about one tbsp of the cooled dal filling to the center of your puri. Then carefully gather up the sides sealing them together & forming a ball. Gently pat into a flattened disc using your palms & gently roll out into a circle about 4-5” in diameter. If it tears, don’t worry - just pinch it together & patch it up.

*Alternatively, you could roll out 2 separate puris. Then evenly spread a little of the cooled filling on top of one puri, place the other directly on top. Now pinch the edges together to form a tight seal and roll out the edges so they are smooth & seamless.

Heat a deep skillet with enough oil to deep fry. When hot, carefully add the puris (2-3 at a time) & fry until golden brown. You may need to fry them in batches. Drain well & serve immediately with your favorite chutneys, pickles & yogurt. Dal puris are also traditionally eaten with a spicy potato curry.


VARIATIONS:

Try making these puris/kachoris using yellow moong dal (skinned & split) or even chana dal. In Rajasthan, kachoris filled with moong dal are known as Khasta Kachori & are a very popular street food. You could also use a combination of various dals – really anything will work ☺.

 photo Rajasthani Dal Puri.jpg

NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.



You Should Also Read:
Pumpkin Poori Recipe
Methi Poori Recipe
Masala Poori Recipe

RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map








Content copyright © 2018 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.