Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, February 11, 2011

Dal Puri(ডালপুরি)


For stuffing:
  1. Masoor dal - 1/4 cup
  2. Turmeric powder - 1/4 ts
  3. Cumin powder - 1/4 ts
  4. Red chili powder/ Crushed red pepper - 1 ts or to taste
  5. Oil - 1/2 Tbs
  6. Salt - 1/4 ts or to taste
  7. Onion (chopped) - 1 Tbs
For dough:
  1. Flour - 1 cup
  2. Oil - 2 Tbs
  3. Salt - 1/4 ts or to taste
  4. Warm water
For frying:
  1. Oil - For deep fry
  1. Heat oil in a pan to a medium heat.
  2. Add onion and fry until tender. Add all the remaining stuffing ingredients into the oil and fry a little bit.
  3. Add approximately 1 cup water.
  4. Cook until all liquid evaporated . Try to remove moisture from it. Remove from the pan and set aside.

  5. Mix flour and salt in a bowl.
  6. Add oil to the flour and mix it well so that oil is incorporated into the mix.
  7. Slowly add warm water and knead it well to form dough.

  8. Divide the dough in small sized balls.
  9. Press the ball to make a small flat circle. Try to keep the centre part thicker than the border.
  10. Take stuffing at a amount of little less than half the ball size.
  11. Place the stuffing on the center of the circle. Fold the dough around the stuffing completely enclosing it and pinch the ball end together.
  12. Dip the ball in the dry flour and spread it slowly by a rolling pin. Do not make it too thin. Now we have the Dal Puri.

  13. Heat the frying oil to a medium high heat and put the puri into hot oil carefully. Gently keep pressing down with a spoon until it puffs up, then flip the other side. Fry it until nice golden color comes out. Remove it onto a paper towel to soak extra oil.
  14. Enjoy the Dal Puri with sauce.


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