Perfectly puffed puris are a special treat on any occasion. The addition of puris to any meal makes it seem slightly more special. It is no surprise that festive feasts feature the puri in many forms. Whether it is the world-famous Bengali Radhaballavi or simple puri to accompany the aloo sabzi, puri serves as a perfect companion to any curry or vegetable. If stuffed with a filling, it is a complete dish by itself.
Countless versions of the puri are made all over the country. To add something special to your Diwali feast, try this dal puri with Tari Wali Aloo. This delectable dish is stuffed with a combination of chana dal and toor dal which is cooked with spices to create this tempting delight.
Using toor dal in your Diwali snacks is a great idea as it is a good source of Folic Acid. It provides essential nutrients, fibre, and protein for vegetarians, as well as those who just want to limit meat consumption. Additionally, split green gram has anti-microbial, anti-inflammatory properties. It helps in reducing blood glucose levels in diabetes and also helps in lowering blood pressure.
Dal Puri is a better indulgence for diabetics as lentils are a good source of complex carbohydrates. Dals particularly have a low glycaemic index (GI). When the food has a low GI, it takes time to breakdown and does not spike up the sugar levels.
The fibre and protein in the dal also keeps the stomach satiated for a longer period of time, effectively curbing hunger. This is applicable for people who are looking to lose weight as well.
In this simple recipe for Dal Puri, Top Chef Sanjeev Kapoor lays down his take on everyone’s favourite dish with a twist.
- ¾ cup Tata Sampann Toor Dal
- ½ cup Tata Sampann Spilt Green Gram Dal
- 1 tbsp oil
- ½ tsp fennel seeds
- ½ tsp finely chopped green chilies
- ½ tsp Tata Sampann Red Chili Powder
- ½ tsp Tata Sampann Garam Masala
- ¼ tsp asafoetida
- ½ tsp dried mango powder
- ¼ tsp turmeric powder
- ½ tsp black pepper powder
- 250gms refined flour dough
- Soak toor dal and spilt green gram dal in sufficient water for 2-3 hours.
- In a pan, heat oil. Add fennel seeds and green chilies.
- Add the drained dals and mix well.
- Put red chili powder, garam masala, asafetida, dried mango powder, turmeric powder, and black pepper powder.
- Add salt and sufficient water.
- Cover and cook the dal till well cooked.
- Let this mixture cool and grind it without water.
- Divide the dough into lemon size balls.
- Make smaller portions of the dal mixture.
- Use fingers to flatten the dough portion. Add dal mixture to this and roll with the help of oil.
- Deep fry in hot oil.
- Serve hot with Tari Wale Aloo sabzi.
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