KCB 4.4: Rajasthani Spicy Dal-Stuffed Bread (Urad Dal Poori)
Rajasthani Spicy Dal-Stuffed Bread (Urad Dal Poori)
These spicy, fried breads called Urad Dal Pooris (and sometimes called Urad Dal Kachoris) are a popular roadside snack in Rajasthan. Uraddal can be obtained at any Indian grocer. Serve these tasty breads with hot Pumpkin and Potatoes Marwari Style, Date and Tamarind Sauce, or as a snack with a dab of fresh yogurt.
• DAL SOAKING TIME: 4 hours
• PREPARATION TIME: 45 minutes
• COOKING TIME: 30 minutes
• YIELD: About 20 dal pooris
• PREPARATION TIME: 45 minutes
• COOKING TIME: 30 minutes
• YIELD: About 20 dal pooris
• 1 cup (250 ml) urad dal
• 2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
• 1/2 cup (125 ml) ghee or oil, warmed
• 3 teaspoons (10 ml) salt
• water
• 1 tablespoon (20 ml) coriander seeds
• 1 tablespoon (20 ml) fennel seeds
• 1 tablespoon (20 ml) cumin seeds
• 8 whole black peppercorns
• 4 large dried red chilies
• ghee for frying
• 2 cups (500 ml) sifted chapati flour or half-wholemeal and half-unbleached plain flour
• 1/2 cup (125 ml) ghee or oil, warmed
• 3 teaspoons (10 ml) salt
• water
• 1 tablespoon (20 ml) coriander seeds
• 1 tablespoon (20 ml) fennel seeds
• 1 tablespoon (20 ml) cumin seeds
• 8 whole black peppercorns
• 4 large dried red chilies
• ghee for frying
1. Place the urad dal in a bowl, cover with cold water, and leave to soak for 4 hours. Drain, place in a blender or food processor with a sprinkle of cold water, and grind coarsely to a paste. Transfer to a small bowl.
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 5-7 1/2 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.
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