ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Thursday, January 14, 2010

STUFFED FLAT BREAD / DHAL PURI

2 cups channa dal (Bengal gram)
½ tsp Turmeric powder
½ teaspoon cumin powder
Salt to taste
4 cups flour
Ghee or Oil for deep frying
Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done. Kneed flour with water to a stiff dough and keep aside. Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste. Divide the dal paste into equal portions for puris. Take a ball of dough, make a depression and add the dal paste. Close and then roll out to a thin puri or flat bread. Heat oil in a deep pan till smoky. Fry the stuffed dhal puris one at a time on a high flame for a few minutes till done. Serve with chutney