By Tanisha Salwan
Sept 15, 2023
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2 cups whole wheat flour 1/2 cup semolina 1 cup Split black (skinless) 3 tbsp oil 1/2 tsp hing 2 tbsp ginger and green chilli paste 1 tsp red chilli powder 1 tbsp coriander powder 1 tsp roasted cumin powder 2 tbsp fennel seeds 1/2 tsp garam masala powder 1/4 tsp dried mango powder Salt to taste 1/4 cup coriander leaves Oil to fry
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First, grind black gram to a coarse paste with a little water. Meanwhile, heat a pan and add oil.
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Add hing and let it splutter. Now, add dal paste and saute well for at least 3 to 4 minutes.
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Add ginger-green chili paste along with all the spices mentioned. Add salt, coriander leaves and mix.
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Keep the mixture aside to cool down. Now, mix flour, semolina, and 1 tbsp oil into the mixture, Knead a semi-stiff dough.
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Heat oil in a kadai. Divide the dough into equal portions and roll them into thick puris.
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Deep-fry the puris until they turn golden brown. Drain on absorbent paper and serve with aloo ki sabji.
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