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Recipe Categories >> Paratha

Dal-puri (to be served with Kheer)

INGREDIENTS
Chana ( or moong) daal - 250 gm
wheat flour - 500 gm
oil
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried Red Chilly - 2 (broken into small pieces)
Ginger Garlic paste - 1 tbsp

Powdered masala:
Haldi powder- 1/2 tsp
Red Chilly powder- 1/2 tsp
Jeera powder- 1/2 tsp
Dhania powder- 1/2 tsp

Salt - to taste
Dhania patta - a bunch ( chopped finely)

METHOD
1. Boil the daal with salt and haldi powder in 500 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time. Daal should become tender that it can break easily after boiling. The daal must also become fairly dry and if it is not, then the water should be evaporated from it.
2. In a karaahi, heat 2 tbsp oil, put jeera, tejpatta, dried red chilly to it. when jeera begins to splutter, add ginger garlic paste to it. saute for 3 minutes. put the dried boiled daal to it , add the powdered masalas and fry for 5 minutes. put off the flame. Mix the chopped dhania patta.
3. Mash the above preparation. the stuffing for dal- puri is ready. This can be stuffed in a paratha or puri. We are making puri of it.
4. In 1 inch diameter flour lump, fill the above preparation. Deep fry in oil till golden red. Serve with rice kheer.

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