Recipe- Very Unique Urad Dal Ki Poori

Who does’t like poori. Today we are sharing a dal hing poori recipe. It is very unique. It tastes just like dal kachori. Except it needs very little effort and expertise to make it. We can pepare the dal filling well in advance as this dal stuffing keeps well for over a month without refrigeration. It goes well with aloo ki sabji and kahtti methi kaddu ki sabji. It is a perfect brunch idea for weekend cooking. These dal hing poori stays fresh and good for 2 – 3 days at room temperature. So this makes dal hing poori is perfect for train and raod journeys.

Ingredients

Filling

250 gms Dhuli Urad Dal (Split Black Dal)
2 Moti Elaichi (Brown Cardamom)
1/2 tsp Black Pepper Corns
2 Bay Leaves
4 Dry Whole Red Chillies
1 tsp Jeera
1/2 tsp Methi Dana
1 tsp Saunf (Fennel Seeds)
1 tsp sabut Dhania Seeds
1/4 tsp Asafetida

For the Dough

4 cups Wheat Flour (Atta)
1/2 tsp Baking Powder
Salt to taste
Oil for frying

Method

* Wash the dal thoroughly. Immediately without soaking, pat dry and spread it on a dry cloth. Let it get completely dry. This should take few hours.

* Dry roast all the ingredients under the Filing section on low flame for almost 20 to 30 minutes.

* Let the filling cool well.

* Grind the filling to a fine powder. It should be a fine powder.
You can store it in a airtight bottle. This filling can stay good for over a month. Prepare it well in advance and use it as an instant food.

* To make the dough add 1 cup of hot water to cover 1/2 of dal filling. This may be 1 cup to 1/2 cup. The fillig should get soft.
* Cover and keep aside for 30 mins.

* Then add the atta to the same bowl. Add baking powder and salt.

* Mix everything and knead into a soft dough.

* Make equal size balls.

* Heat oil for frying. Meanwhile roll out poori from the dough using some oil.

* Now deep fry in hot oil till golden.

* This Urad dal hing puri tasted awesome with mango pickle and aloo sabji.

* Best they stay good for 2 – 3 days. They are perfect travel food. So for your next trip take these hing puris. Relish them with hot cup of tea.