Luchi Puri With Cholar Dal

Luchi Puri With Cholar Dal

 

Serving - 5

 

INGREDIENTS

All purpose flour - 150 grams

Salt - 1/4 teaspoon

Ghee - 1 teaspoon

Water - 120 milliliters

Spilt bengal gram - 150 grams

Water - 500 milliliters

Cloves - 4 pods

Cinnamon stick - 1

Green cardamon - 3 pods

Water -  500 milliliters

Turmeric - 1/4  teaspoon

Salt - 1 teaspoon

Oil - 2 teaspoons

Coconut - 1 tablespoon

Cashews - 1 tablespoon

Raisin - 1 tablespoon

Oil - 1 tablespoon

Bay leaf - 1

Cumin  - 1 teaspoon

Dry red chili - 3

Asafoetida -1/4 teaspoon

Ginger - 2 teaspoons

Green chili - 1 teaspoon

Cumin powder - 1/2 teaspoon

Sugar - 1/4 teaspoon

Ghee - 2 tablespoons

Oil - for frying

 

PREPARATION

  1. In a mixing bowl, add 150 grams all purpose flour, 1/4 teaspoon salt, 1 teaspoon ghee and 120 milliliters water.
  2. Mix and knead it to make a smooth soft dough.
  3. Rest the dough for 30 minutes.
  4. In a bowl, add 150 grams spilt bengal gram and 500 milliliters water.
  5. Keep aside and soak for 20 minutes.
  6. In a grinder, add 4 pods cloves, 1 cinnamon stick and 3 pods cardamom.
  7. Grind it into a fine powder. Keep aside.
  8. Now, in a pressure cooker, add 500 milliliters water, 1/4 teaspoon turmeric, 1 teaspoon salt, mix and cover it with lid.
  9. Pressure cook it until 2-3  whistles.
  10. Release the pressure and open the lid.
  11. Remove the pressure cooker from heat and keep aside.
  12. Heat 2 teaspoon oil in pan, add 1 tablespoon cashew, 1 tablespoon raisins and sauté for 1-2 minutes. Keep aside.
  13. In a wok ,heat 1 tablespoons oil, 1 bay leaf, 1 teaspoon cumin, stir well, then add 3 dry red chili, 1/4 teaspoon asafoetida. Mix well.
  14. Now, add 2 teaspoon ginger ,1 teaspoon chopped green chili, and stir well.
  15. Then , add 1/2 teaspoon cumin powder and blended mixture.
  16. Stir well and cook for 2-3 minutes on a low heat.
  17. Then add cooked spilt bengal gram and mix well.
  18. Add 1/4 teaspoon sugar, mix and cook for a while.
  19. Now, add roasted dry fruits and give it a mix.
  20. Remove the pan from heat.
  21. Now on the flat surface brush 2 tablespoons ghee,  and take a small ball from dough.
  22. Now, flatten it with a rolling pin and shape into a puri
  23. Heat sufficient oil in a wok and deep fry the puri’s until fluffy.
  24. Serve hot puri’s with prepared dal.