Daal ki puri( Puris made of Pulses and Flour mixture)

When a lady has to run a house hold she tries to make use of all left over of meals, so I was not an exception. From this habit of mine this mouthwatering recipe of these puris took birth. Since these puris have wheat flour and pulses so they become a complete food by themselves. The taste of these puris is so yummy that till the day my daughter and daughter in-law  wanted to make them in their home they  never suspected I put daal in its dough, and it is not the belated complaints I get but the beaming smiles, which makes me very happy.

Preparation Time: 20min.

Cooking Time: 15 – 20 min.

Servings: The given proportion will make 15 – 20 puris.

Ingredients Required To Make Daal Puris

• 250gm. Whole Wheat Flour
• 25gm. Moong Daal
• 25gm. Urad Daal
• 25 gm. Chana Daal
• 1 Tea spoon finely cut coriander leaves.
• 1 Tea spoon Salt.
• 1 Tea spoon Red chili powder.
• 10ml. cooking oil for making the dough.
• Water to make the dough.
• 200ml. cooking oil for frying.

Directions To Make The Dough

• Mix Urad daal, Chana daal, Moong daal and wash them.
• Put them in a pressure cooker, along with 100ml. water and put the lid of pressure cooker.
• Keep the pressure cooker on high flame till pressure is built in cooker.
• Lower the flame and cook for 10 min.
• Allow the cooker to cool.
• Take out he cooked daal mixture and mash the daal to a thick paste.(you can do it in a mixer also).
• Take wheat flour in a bowl add oil, salt, red chili powder and mix.
• Add the paste of cooked daal in small proportions and knead.
• The dough should firm and soft.

Directions To Make Daal Puris

• Make 15 – 20 balls from the dough.
• Oil the rolling board and rolling pin with few drops of oil.
• Take 200ml. cooking oil in a wok and heat on high flame till smoking hot.
• Lower the flame.
• Place the ball in the center of rolling board and roll to 5 – 6 cm. diameter round. ( these rolled puris should be slightly thicker than regular puris).
• Put the rolled puri in the hot oil from the side of wok and fry from both sides by turning once or twice.
• The fried puri should be golden brown in color.
• Repeat the same with all the dough balls.

Hot, soft, tasty, and nourishing puris are ready. These puris can be served with sweet / spicy pickle, any vegetable or curd or tangy chutney!

Tips:-

• Any leftover daal from the meals can be used to make the dough of daal puri.
• Those who are not adept at rolling can roll the puris first and keep them separated on a greased plate or on a clean newspaper and then heat oil and fry those rolled puris at one go but one by one.
• While putting the rolled puri in the oil always put from the edge of wok otherwise hot oil may spill causing burns.