- For the Stuffing
- 1 Cup Chana dal (soaked in water for 6 hours)
- 3 Garlic Cloves
- 1 Inch Ginger
- 2 Green Chillies
- 2 Peppers
- Salt to Taste
- 1/2 Coriander Leaves
- 2 Tsp Hing/Asafoetida (I generally put a little extra for Dal Puri)
- 1 Tbsp Curry Leaves
- 1 Tbsp Jeera/Cumin Seeds
- For the Dough
- 4 Cups Wheat Flour
- 4 Tbsps Ghee
- 1 Tsp Ajwain/Carom Seeds
- 1 Tsp Mangrail/Fennel Flower/Black Cumin
- 1 Tsp Salt
Prep: 30 minutes
Cooking: 30 minutes
- In a pan, heat the oil and put jeera seeds, hing, curry leaves, chillies, garlic and ginger. Once they start spluttering, add dal (drained from the water).
- Add turmeric, coriander powder and let it roast. Next, add salt to taste. Ensure you roast everything well to ensure the residue water has also dried and the dal is cooked.
- Once done, let it cool and grind it into a fine mixture. Your stuffing is ready. Add little oil or ghee and mix thoroughly. The stuffing should form a lump if pressed between the palm.
- For the dough, add ghee, ajwain, mangrail and salt in the wheat flour. Mix it well, knead by gradually adding water as and when required. The dough should be as soft as that of rotis.
- Make 6 to 7 dough balls.
- Stuff the dough with the mixture and make softballs.
- Roll the balls using a rolling pin into 7-8-inch diameter rounds.
- Place it on tava and cook. Let the colour of the upper side change a bit, which indicates that the lower side is half cooked. Apply oil or ghee on the top surface and flip it over.
- Repeat the same on the other side.