Savory Stuffed Puri Recipe

Fried Stuffed Puris has a fine taste. Fried Stuffed Puris gets its taste from gram lentils and flavored with spices. Fried Stuffed Puris is cherished by many around the world.
Stuffed Puris
submitted by passionIfoodie at ifood.tv

Summary

CuisineCourse

Ingredients

 Black gram lentils1 Cup (16 tbs)
 Flour/All purpose flour1 Cup (16 tbs)
 Ghee1⁄3 Cup (5.33 tbs)
 Green chili pepper1 , finely chopped
 Sunflower oil1 Tablespoon
 Salt To Taste
 Black peppercorns10
 Coriander seeds2 Teaspoon
 Fennel seeds2 Teaspoon
 Cumin seeds2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2127 Calories from Fat 775

% Daily Value*

Total Fat 88 g135.9%

Saturated Fat 43.1 g215.3%

Trans Fat 0 g

Cholesterol 174.3 mg58.1%

Sodium 515.9 mg21.5%

Total Carbohydrates 256 g85.4%

Dietary Fiber 53.5 g214.2%

Sugars 5.9 g

Protein 73 g145.8%

Vitamin A 72.4% Vitamin C 48.7%

Calcium 152.8% Iron 115.8%

*Based on a 2000 Calorie diet

Directions

The above quantities make 5 stuffed puris.
You can buy black gram lentils (urd dhal) from Indian grocers and health food stores that stock a good range of beans.
Check that the split gram is white, not yellow.
Rinse in a sieve under running cold water; drain and then soak in a bowl of cold water for 4 hours.
Sift the ata flour (a whole wheat flour sold by Indian grocers and by many specialist food stores) into a large mixing bowl, add 1/2 tsp salt and Stbsp hot ghee, and stir in, gradually adding just enough cold water to make a firm dough.
Knead well by hand on a pastry board or work surface for 10 minutes then shape into a ball, wrap in plastic wrap, and leave to rest for at least 30 minutes.
Make the garam masala: heat a nonstick skillet, add the peppercorns, coriander, fennel, and cumin seeds, and roast for 30 seconds over moderate heat, stirring continuously; they will start to release a marvelous spicy aroma.
Remove from the heat; grind the seeds finely in a spice mill or use a mortar and pestle; put through a fine sieve to trap the pieces of coriander skins and discard these.
Once the lentils have finished soaking, place them in the food processor with a little cold water and process briefly until they form a coarse, thick puree (if they are too smooth, the filling will not have an interesting texture).
Heat the remaining ghee in a large skillet and fry the chopped chili pepper gently over low heat for 2-3 minutes, stirring continuously; add the lentil puree and 1/2 tsp salt.
Cook, stirring continuously, over slightly higher heat for a few minutes, until the puree darkens and thickens further.
Remove from the heat and leave to cool before stirring in the garam masala.
Start making the puris about 30 minutes before you plan to serve them.
Knead the dough for 2-3 minutes and divide into 10 pieces of even size; shape these into balls between your palms and put them in a large bowl; remove 2 and cover the bowl with plastic wrap to prevent the dough from drying out.
Flatten these first 2 balls with your palms and then roll out on a lightly floured pastry board with a floured rolling pin to form 2 thin, matching disks Sin in diameter.
Have a cup of cold water standing ready.
Place 3 tbsp of the lentil filling in the center of one disk, dip your finger into the cold water, moisten all round the edge of the disk, then cover neatly with the other disk, pressing the edges together to achieve a good seal.
Do exactly the same with the remaining dough and filling.
Heat plenty of oil in a very large skillet or in a deep fryer and when hot but not smoking, place 3 of the puris in it and fry until they puff up and are pale golden brown; keep spooning the hot oil over the exposed surfaces of the puris to cook them if they are not immersed in oil.
Take these puris out of the oil with a slotted spoon and keep hot while you fry the remaining two.
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