Dal (split chana/split Bengal gram) poori

• Servings: 4-5
• Making dough time: 3-4 minutes.
• Making stuffing time: 18 minutes.
• Rolling time:1 minute (each).
• Frying time: 1 minute (each).
• Total time: 24 minutes.

Travel food:

This is very good travel food, can be stored full day at normal temperature, it is full of protein

This is a traditional and authentic dish from Bihar. Dal poori is one of my family favorite dishes. It is prepared during Dussehra (Vijayadashmi), Holi, Wedding and many other auspicious occasions. Serve with kheer and other traditional dishes, and enjoy the delicious and flavourful recipe..

Being high in protein, keeps your belly full for longer duration. Dal (split Bengal gram) has numerous health benefits, I used it in many ways to make recipe like chana dal tadka, chana dal halwa. It is perfect for our regular meals,

Ingredients:

For poori:

• Aatta (wheat flour): 2 cup
• Ghee: 2 tablespoon (for moin that is put it into dough itself).
• Onion seed: half teaspoon
• Aniseed: half teaspoon
• Salt: half teaspoon.
• Ghee/refined oil: for deep frying

For stuffing:

• Chana dal (split Bengal gram): 1 cup
• Salt: half teaspoon
• Asafoetida: 1 pinch
• Cumin seed: half teaspoon
• Garam masala powder: half teaspoon
• Coriander leaf: 20 gm
• Chilli powder: 1 teaspoon
• Ginger paste: 1 teaspoon
• Mustard oil: 1 tablespoon
• Water: 2 cup

For making dough:

1. Take a wide vessel; pour Aatta, 2 tablespoon ghee, onion seed, aniseed and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (dough can be prepared in food processor also), cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. Boil dal with salt, turmeric powder, and ginger paste with 2 cup of water in the pressure cooker on high flame; bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes, allow cooker to cool and open.
2. Strain dal with strainer to separate extra water from dal.
3. Let it cool and grind coarsely, keep aside.
4. Take fry pan, put oil in it.
5. Add cumin seed, asafoetida, and fry for few seconds.
6. Add ground dal, fry for 2-3 minutes.
7. Add chilli powder, Garam masala powder and coriander leaves, keep aside.
8. Now stuffing is ready.
9. Divide stuffing into 12- 15 equal parts and make ball.

Method:

1. Divide dough into 12-15 (equal no. of part of stuffing) parts, make balls, keep aside.
2. Roll the ball in 2-3 inch diameter circle; place stuffing in the centre of the circle, fold it and seal the edges by pleating.
3. Fold the edge into the centre and joint properly; now press this ball slightly with the help of palm.
4. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 3 inch dia, now raw poori is ready.
5. Prepare all poori like this, keep aside.

Frying the poori:

1. Heat ghee/oil in a fry pan on medium heat, to check if oil is ready put a little piece of dough in the oil it comes up slowly.
2. Deep fry the poori on medium to high flame; they starts to puff  up, slowly turn over.
3.  Fry till it becomes golden from both sides, take out, keep aside.
4. Continue to fry all the poories, it will take 1 minute each,
5. Now, mouth watering dal poori is ready to eat with kheer.

Dal (split chana/split Bengal gram) poori by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.