Masala Dal Puri | Spicy Lentil Fry Bread

After a blistering couple of weeks, we are finally getting some much needed rain. As the summer heat melts away and the thunderstorms appear, the rain drenched ground has marked the return of my hibiscus!! I am so thrilled that taking care of this plant through our frozen winters is always well worth the treat. Year after year in come summer I am treated with beautiful red flowers. This year I am particularly grateful for it as I have not had the chance to plant my usual summer garden.

Now I am sure you will agree with me that rainy days just cry out for deep fried crispy treats! Not the healthiest reaction to a brief change in weather, I am sure, but the tastiest no doubt:) I been waiting to make these puris and here was the perfect opportunity!! I was delighted with the result. We had them with Tikhat Masoor Dal, dahi (plain yogurt), and my favourite homemade Hari Mirch ka Aachar (Green Chili Pickle)!

 

Ingredients:
3 cups atta (whole wheat flour)
1/2 cup saboot moongdal (Mung Bean - Whole), soaked overnight
1/3 cup cilantro
1 green chili
1/2 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric)
Salt to taste
1 tsp oil
Canola Oil, as needed for deep frying

Method:

1. Drain and wash the soaked moong dal. Puree with the cilantro, green chili, and cumin).
2. In a large mixing bowl, sift together the atta, salt, and turmeric.
3. Pour the prepared puree into the atta mix.
4. Use just enough hot water to bring all ingredients together into a stiff dough.
5. Knead one teaspoon oil into the dough - this will make it smooth and non-sticky.
6. Cover the dough and set aside for about half an hour.
7. Heat oil in a kadai (wok) until it reaches smoking point.
8. Now reduce the heat to medium.
9. Divide the dough into 1" size balls.
10. Using a rolling pin, roll the dough out into a 3" circle.
11. Immerse gently into the heated oil and fry on both sides.
12. The puri will puff up and turn lightly golden.
13. Drain onto a kitchen towel and serve immediately.

Vegan Recipe

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