Bangladeshi Daal Puri
Dalpuri, once treasured by bongs has become a little rare these days in Bengali kitchens. Dalpuri or Dal Puri has its roots in the cuisine of undivided Bengal during British Raj when Bihar, Bengal and Bangladesh formed a single State . While Bihari Daal puri is made with chana daal filling, Bangladeshi version has red lentil or masoor daal filling in it.
Tedious job of preparing the filling, and then preparing the stuffed puris and frying them has made them lose their frequency in our houses. Additionally, koraishutir kochuri, radhaballavi are easily available in sweet shops can easily satiate the hunger for stuffed puris or kochuris. But very rarely daal puris are available in such shops. However, these delicious soft dal puri are very quick and easy to make. They are just perfect breakfasts for lazy weekend breakfast.
Bangladeshi Daal Puri
Ingredients
- 1½ cup of all-purpose flour
- ½ teaspoon of salt
- 2+1 tablespoon of cooking oil
- 2 tablespoon of onion finely chopped
- 1 tablespoon of minced garlic
- 1 cup of masoor daal
- Salt to taste
- 1 teaspoon of red chili powder
- ½ teaspoon of turmeric powder
- ½ teaspoon of Paanchphoron powder(See Notes)
- ½ teaspoon of dry mango/aamchur powder
- 2 tablespoon of finely chopped coriander leaves
- oil for frying
Instructions
- Wash the masoor daal properly and keep it aside.
- In a pan take 1 tablespoon of cooking oil and heat it.
- As the oil turns hot, add the chopped onions and saute them for 15-20 seconds. Now, add the minced garlic to the pan and saute them for a couple of seconds.
- Add the washed daal to the kadai and saute everything together for about a minute on medium flame.
- Add about 1 cup of water, salt, turmeric powder to the pan and cook the lentil covered for about 5-7 minutes.
- After 7 minutes, remove the cover of the pan and add dry mango powder, red chili powder, paanchphoron powder.
- Mix everything properly and continue cooking the daal on low medium flame. Do not forget to keep stirring the daal at intervals since the daal tends to stick to the kadai at this point.
- As the cooked daal starts coming together as a dough, further reduce the flame and add the chopped coriander leaves.
- Give it a hearty mix and turn off the flame. Keep the daal filling aside and let it cool.
- Take the flour in a bowl along with ½ teaspoon of salt and mix it properly.
- Now add 2 tablespoons of oil to the flour and mix all the oil uniformly in the flour.
- Add water to the flour now, adding little at once to make a smooth and pliable dough.
- Let the dough rest for about half to one hour. Cover the dough with a wet towel.
- Take the dough and massage it again for couple of minutes.
- Now take the dough and divide it into equal sized balls.Divide the filling also into equal sized balls.
- Roll one dough ball with the pin.
- Now take the daal mixture, put it in the center of the rolled dough.
- Grease the rolling pin and board with some oil. Now, seal the edges of the dough properly.
- With your palms gently press the dough. This helps in even distribution of the filling in the daal puri. Now, gently with the rolling pin, roll the daal puri and keep them aside.
- In a pan take oil for deep frying.Once the oil is very hot, gently drop one daal puri in the oil.
- With a spatula gently press the daalpuri.In no time the daal puri will puff up. Gently flip the daal puri and fry the other side.
- Remove the daal puri from oil with a slotted spoon. Keep it aside and fry all the daal puris. Serve daal puri with tentuler chutney(tamarind chutney).
Notes
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