Daal Puri

 Ingredients:

For stuffing:

Toor/ Arhar dal- 1 cup boiled (should be cooked, but not mashed up. Drain water) 
Green chillies-1 chopped
Ginger 1 tsp grated
Hing, asafoetida- a pinch
Cumin seeds- ½ tsp
Salt as per the taste
Red chilly powder- ½ tsp or as per your taste
Coriander leaves -1 tblsp finely chopped
1 tsp - Coriander powder
chilli flakes- ½ tsp
pinch of sugar(optional)
1/2 tsp - Red chili powder

For dough:

2 cup - Whole wheat flour
1 tbsp - Oil / Ghee
Water to knead the dough

Method

To make dough :

Mix flour, oil and salt properly. Then slowly add water . Knead the dough well.The dough should be lil bit hard  as compared to chapati dough. Rest the dough for 15 minutes. Cover with a damp muslin cloth or paper towel.

For filling:

Make a paste of boiled daal by using a blender without adding water. Heat oil in a pan. Add hing & cumin seeds. Let it splutter. Then add grated ginger & green chillies. Sauté for 10-15 sec. Add turmeric powder, red chilly powder, chilli flakes & coriander leaves. Sauté for 15 secs. Then add the  dal paste, coriander powder, sugar and salt to taste. Mix in well for 1-2 min till the daal mixture becomes dry & it will not stick to the pan. Now your daal stuffing is ready. keep the filling aside. Let it cool in room tempr. after cooling break all the lupms from the dal so that it will be easy to roll.



 Again knead the dough to get a soft dough.  Make equal size small small balls from the dough.  Roll the dough into 3-inch diameter circles .Whenever the dough sticks to the rolling pin or rolling surface, lightly apply some oil on both sides of the semi-rolled puri. Place the stuffing in the center with the help of a spoon.

Seal by pulling the edges of the rolled dough together to make a balls. Lightly press the balls with your palms.

Applying oil on the both sides of the balls roll them light handed in to round shape small puris. 



Heat oil in a deep pan, put the puri very gently to the hot oil & pressing it lightly fry the puri till light brown spots appears on both sides & puri turn to light brown colour nd crispy. 
Serve hot with any curry/ curd.