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Rajasthani Spicy Dal-Stuffed Bread (Urad Dal Poori) Recipe
|Urad dal||250 Milliliter (1 Cup)|
|Sifted chapati flour/Half-wholemeal and half-unbleached plain flour||500 Milliliter (2 Cups)|
|Ghee/Oil||125 Milliliter, warmed (1/2 Cup)|
|Salt||10 Milliliter (3 Teaspoon)|
|Water||500 Milliliter (As required)|
|Coriander seeds||20 Milliliter (1 tablespoon)|
|Fennel seeds||20 Milliliter (1 tablespoon)|
|Cumin seeds||20 Milliliter (1 tablespoon)|
|Whole black peppercorns||8|
|Dried red chilies||4 Large|
|Ghee||2 Tablespoon (For frying)|
Calories 844 Calories from Fat 314
% Daily Value*
Total Fat 36 g55.3%
Saturated Fat 19.7 g98.5%
Trans Fat 0 g
Cholesterol 83.1 mg
Sodium 827 mg34.5%
Total Carbohydrates 110 g36.6%
Dietary Fiber 25.6 g102.4%
Sugars 1.5 g
Protein 28 g55.7%
Vitamin A 18.5% Vitamin C 8%
Calcium 40.3% Iron 49.6%
*Based on a 2000 Calorie diet
2. In another bowl, combine the flour, 4 tablespoons (80 ml) of warm ghee, 2 teaspoons (10 ml) of salt, and enough water to make a stiff but smooth dough. Knead well and put aside, covered with a cloth, for 20 minutes.
3. Sprinkle the coriander seeds, cumin, fennel, black peppercorns, and chilies into a heavy pan and dry-roast them over moderate heat until they darken a few shades and become aromatic (a few minutes). Transfer them to a coffee grinder, or mortar and pestle, and grind them to a powder.
4. Heat 1 tablespoon (20 ml) of ghee or oil in a heavy pan over moderate heat. Add the dal paste and stir-fry it, stirring constantly over moderate heat until it starts to stick on the bottom. Remove from the heat, add the powdered spices and 1 teaspoon of the salt, and mix well. Transfer onto a plate or dish to cool.
5. Divide the dough into 20 portions. Roll each portion into a smooth ball. With a rolling pin on a slightly oiled surface, roll out each ball into a thick patty about 5 cm (2-inches) wide. Place 1 tablespoon (20 ml) of cooled filling in the centre of each one, gathering the edges of the dough back over to completely enclose the filling. Pinch the excess dough together and press it back into the centre of the patty. Flatten slightly; then with a rolling pin roll out seam side down (carefully avoiding puncturing the pastry) into a disk 5 - 71/2 cm (2 - 3 inches) wide.
6. When all the dal pooris are rolled, heat the ghee or oil in a pan or wok to 180°C/355°F and carefully slip in 3 or 4 dal pooris. They will immediately sink then rise to the surface. Press them down with a slotted spoon until they inflate. Fry them until lightly browned on one side (about 2 minutes) then turn them over and fry on the second side for another 1 or 2 minutes. Remove with a slotted spoon and drain on a triple-thickness of paper towels. Cook all dalpooris and serve hot.