Ingredients

• 250 gms - urad dal
• 250 gms - flour (maida)
• 2 tbsp - hot oil
• 2 to 3 tbsp - oil for frying the dal paste
• enough water
• salt to taste
• For Dry Roasting:
• 2 cardamoms (seeds)
• 1.5 tsp - coriander seeds
• 1.5 tsp - cumin seeds
• 8 to 10 pepper corns
• 1.5 tsp - fennel seeds
• 6 to 8 red dry chilies
• 1 small stick cinnamon
• 3 to 4 cloves

How to Make Urad Dal Puris

• Clean, wash and soak the urad dal for about 4-6 hours.
• Remove the water and coarsely grind.
• Roast seeds, pepper corns, fennel seeds, and red dry chilies for couple of minutes on a low flame.
• Grind this to powder. Cool.
• Make stiff dough by mixing flour, 2 tbsp of hot oil, salt to taste and enough water.
• Knead the dough well and cover with a cloth and keep aside for about 30 minutes.
• In a kadhai add 2-3 tbsp of oil and fry the dal paste until golden in color on a low flame, stirring continuously.
• Remove from fire and cool completely and now add the masala powder and salt to taste.
• Divide the kept aside dough into 15 equal portions.
• Roll each portion into 3 diameter puree.
• Put a heaped tbsp of the urad dal mixture into the centre of the puree.
• Gather the outer edges of the puree and lightly roll out into small purees.
• Fry the purees in hot oil till golden.
• Serve with aloo pethe ka sabzi, pickle and onion kachumber.