Dalpuri

mayurisjikoni

8 years ago

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS

I had just about finished typing out some of the other posts for the BM and was about to go to bed when I see a message from Priya Suresh that my dalpuri recipe is missing. I check on my mobile and true, there was no recipe or nothing written. Quick I switch on the computer to recheck and same, not a word except for one picture and the title…that’s all. Disappointment, anger and sleep disappearance all rolled in one. Disappointment because this was one recipe I had typed out a week ago, angry because I should have left the spelling error. Was trying to rectify that when the internet disappeared and my page froze. I couldn’t save or copy! So when it cam back it must have disappeared. Loss of sleep (well not for too long as I was tired!) was due to the brain doing overtime.. how this happened, cursing the internet provider and thinking that now have to type the recipe all over again.

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like roti

2. A-Z Indian Flatbreads using batters

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Today’s flatbread is D for dalpuri/dhal puri. Famous in the states of Uttar Pradesh, Bihar, Bengal it is fast becoming a popular puffed up flatbread in the rest of India. Some use plain flour and some use wheat flour, the lentils used can vary from split chickpea(chana dal) to split black moong beans (urad dal). Some stuff the dough with the filling and some add the cooked lentils to the dough.

I came across the recipe by Tarla Dalal where the cooked chana dal was added to the dough. I used that method but used moong dal and added my own spices. The dal puri came out crunchy and yet soft. We enjoyed the spicy puri with some dahi bateta nu shaak (potato yogurt curry). Dalpuri can be served with any curry of your choice or even for breakfast with pickles and hot tea or coffee. The first time I ever had dalpuri was when my neighbor from UP made them for a dinner party. She had used urad dal and simple spices but the puri tasted really good.

Here’s my version of the dalpuri using moong dal (split green grams).

DALPURI/DHAL PURI

1¼ cup wheat flour

¼ cup sooji (semolina)

2 tbsp ghee or oil

For the moong dal mixture:

½ cup moong dal

1 tbsp oil

¼ cup finely chopped onion

1 tsp garlic paste

1 tsp ginger paste

1 tsp green chilli paste

1 tsp fennel seeds (valiyari)

1 tsp cumin seeds (jeera)

a generous pinch of asafetida (hing)

½ tsp turmeric powder (haldi)

1 tsp dhana jiru powder

½ -1 tsp red chilli powder

½ tsp cinnamon powder

¼ tsp clove powder

1-2 tsp lemon juice

1 tsp salt

½ tsp sugar

2-3 tbsp chopped fresh coriander

1 cup warm water

extra oil for deep frying

Preparation of the moong dal mixture:

Wash and soak the moong dal in ¾ cup of the water from the measured water for about 20-30 minutes.
Add oil in a wide pan and put it over medium heat.
When the oil is hot, add cumin and fennel seeds.
When they begin to sizzle add the chopped onion.
Stir fry till it becomes soft.
Add asafetida, ginger, chili and garlic paste. Stir fry for a few seconds.
Add turmeric powder. Add the soaked moong dal along with the water it was soaked in.
Add salt and mix well. Cover the pan with a lid and lower the heat.
Let the dal cook till its done. If there is any water left, increase the heat and let the water evaporate.
Add cinnamon, clove, dhana jiru and red chilli powders. Add lemon juice, sugar and chopped coriander. Mix well. Mash the dal mixture lightly using a spoon. Don’t mash it up completely.
Let the mixture cool down completely.

Preparation of the dough:

Mix flour and semolina in a big bowl.
Add oil and rub it into the flour.
Add the cold moong dal mixture and mix into the flour.
Begin to form a stiff dough. If its dry then add the remaining water little by little.
Let the dough rest for 15-20 minutes.

Preparation of the dalpuri:

Heat enough oil in a wok, kadai or karai one medium heat for deep frying.
While the oil is getting hot, divide the dough into 8-10 parts.
Roll each part into a ball.
Take one dough ball and roll it out using a board and rolling pin.
Roll it into a circle about 3-4 inches in diameter.
Put a small piece of dough to the hot oil. If is sizzles and comes up immediately then the oil is ready.
Fry the dal puri, flipping it over a few times till it becomes golden in colour.
Take it out of the oil using a slotted spoon or ladle and put on a plate lined with kitchen towel.
Repeat steps 4-8 with the remaining dough.
Serve dalpuri with a curry of your choice or with some pickle and tea for breakfast.

Tips:

Make sure the cooked dal mixture is completely dry.
Don’t make a soft dough. If it becomes soft add some more wheat flour.
If you want to use the moong dal mixture for stuffing, then avoid using semolina. Instead replace it with wheat flour. Semolina makes the dough a bit tough.
Adjust or add spices according to your taste.
The number of puris you get will depend on how big or small you roll them out.
Use leftover chutti dal for this puri recipe.

A little request:

If you do try this recipe then please either