Urad dal ki poori is served with rasedar aloo ki sabzi as a breakfast or any festival occasion. These pooris are quite popular in Uttar Pradesh, Delhi and Haryana. Most of time Urad dal ki poori is made by cooked dal and stuffed into poori like kachori but this time I shared different method in which we added the coarsely grinded dal into dough.
The Texture of this poori is slightly crisp compare to regular one; even you can add semolina also for better texture and taste.
To make this poori, just soak the dal into water and grind coarsely, after that knead the dough with dal and fry them as crisp and golden into hot oil.
The taste of this poori is really amazing with tarri or dubki wale aloo ki sabzi.
Ingredients
2 Cups Wheat Flour
1/2 Cup Urad Dal/ Skinless Black Split Gram
Salt to Taste
1 Tsp. Carom Seeds
1 Tbsp. Oil
Oil for Cooking
How to Make Poori
Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly. Now Combine dal, flour, salt, carom seeds and oil together in big bowl and knead into stiff dough with water if needed. Cover and keep aside for 10-15 minutes. Heat the enough oil in wok. Divide the dough into equal portions and roll out each portion into a thin disc and keep aside. When oil is hot enough, gently add the rolled disc one by one. Cook till to puffed and slightly brown from the both sides and crisp. Remove from the oil onto kitchen towels. Serve hot with any aloo gravy dish.
Urad Dal Ki Poori
Ingredients
- 2 Cups Wheat Flour
- 1/2 Cup Urad Dal/ Skinless Black Split Gram
- Salt to Taste
- 1 Tbsp. Oil
- 1 Tsp. Carom Seeds
- Red Chili Powder to Taste
- Oil For Cooking
Instructions
- Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly.
- Now Combine dal, flour, salt, carom seeds and oil together in big bowl and knead into stiff dough with water if needed. Cover and keep aside for 10-15 minutes.
- Heat the enough oil in wok. Divide the dough into equal portions and roll out each portion into a thin disc and keep aside.
- When oil is hot enough, gently add the rolled disc one by one.
- Cook till to puffed and slightly brown from the both sides and crisp. Remove from the oil onto kitchen towels.
- Serve hot with any aloo gravy dish.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
How fabulous those pooris looks, adding urad dal paste to the dough sounds absolutely incredible. Feel like having some pooris rite now with some potato masala.
These spicy puris with aloo sabji are made in heaven. Love it. My little one eats it with boondi raitha.
Super delicious breakfast and beautiful pooris . I have yet to try this method of pooris , I have made only the stuffed one .
It’s interesting that we get ready packets of dry flour of Bedmi which simplifies the work , but nothing can beat these freshly made home pooris with Aaloo Sabzi .
Wow! These pooris look fantastic Preeti. I made the paratha version of the same and loved it. These pooris look so crispy and with that aloo side, it would taste amazing..
Oh my its seems urad dal puris are ruling the day. Lovely flatbread, would love to have it with the delicious looking curry.
One of my favorite Puris with the aloo sabji. Puris looks soft and yum.
I love this poori and you have clicked it so well. Your whole setup looks so pretty.
Very flavorful Pooris Preeti. My kids will love it if I make such nice varieties of Pooris for them!
urad dal puris came out beautifully, lovely presentation. nice clicks.
Love the use of protein filled urad dal in the pooris. Great recipe for kids as they don’t mind puri any day.
What a great recipe for poori with protein filled urad dal. This is a great idea for kids as they don;t mind poori any day. Wonderful share Preeti!