Urad Dal Puri is very popular in Uttar Pradesh and Delhi as a dinner special and somewhere as a breakfast item. It is the most loved street food in Mathura, Agra, and Banaras. Urad dal puri is also known as Bedmi puri, which makes with the mix of urad lentil and spices. It can be served with any meal, and it is the best recipe to make on the special festival. Urad dal puri has a slightly crisp texture, and the texture gives it a delicious taste. It is a delicious and healthy dish for the entire family.
Ingredients To Make Spicy Urad Dal Puris:
- Urad Dal (split black lentils) – ½ cup
- Whole wheat flour (gehu ka atta) – 1 cup
- Fennel seed powder (saunf powder) – 1 tablespoon
- Coriander powder (dhania) – 1 tablespoon
- Asafoetida (Hing) – 1/8 teaspoon
- Dry ginger powder (saunth) – ¼ teaspoon
- Red chili flakes – ½ teaspoon
- Salt – ½ teaspoon
- Oil to fry puri
Method To Make Urad Dal Puris:
- To make the dough for urad dal puri, first of all, wash and soak the urad dal for four to five hours, which makes the dal soft. After soaking the dal, drain the water. Now dal is ready to blend, so blend the dal into a thick paste using as little water as possible.
- Mix all the spices in a bowl and add flour in this and mix well.
- Add the paste of dal to the flour and form it as soft dough with the help of lukewarm water. Grease your palm with oil and rub it into dough because it will be a little sticky. With a damp cloth, cover the dough and let it sit for one hour.
- After the one hour, apply oil on your palm and make smooth and small balls of dough. You can divide the dough into almost eight parts and set aside these balls for five to ten minutes.
- Apply the oil on a rolling pin and rolling surface. It is time to roll the small balls gently into 6” circles. Before start frying, you can roll two or three puris but always remember that they do not roll all the puris at once because, after some time, they will start to dry out and fail to puff.
- Heat the oil over medium-high gas in a frying pan. To test the heat of the oil, place small dough in oil, and if the dough will start to rise rapidly to the top, then the oil is hot enough.
- Always remember that you fry only one puri at a time because if you place two or three puris at one time, then they will stick with each other.
- In the frying pan, place the puri in heat oil and press with a skimmer. Turn puri with the strainer, and it should puff up. Cook the puri until the color of puri turns into golden brown on both sides. Take out the puri from oil and place it on the paper towel. It helps to absorb excess oil. Fry all the remaining puris.
- Now, spicy urad dal puris are ready to serve. You can serve it with any meal.