Radhapuri

Ingredients:

For stuffing:

• 1/3 cup arhar dal (split yellow pigeon peas)
• 1 pinch hing (asafoetida)
• 1 1/2 tsp. ginger paste
• 1/8 tsp. salt
• 1 tbsp. oil

Dry roast & ground masala:

• 1 dry red chili
• 1/2 tsp. cumin seeds
• 1/2 tsp. coriander seeds

For dough:

• 350 grams maida (all purpose flour)
• 1 tsp. salt
• 2 tbsp. oil
• 125 ml. water

Other ingredients:

• Oil for deep frying

Making Procedure:

For stuffing:

Wash the dal twice or thrice and soak it with enough water for 4-5 hours. Then drain the water and make a paste in a grinder.

Heat oil in a non-stick pan and temper with a pinch of hing. Add ginger paste and fry it for a few seconds on low heat. Then add ground dal paste, dry roasted masala and salt. Mix it well and keep stir continuously on low-medium heat till it looks like bread crumbs. Remove from heat and allow it to cool.

For dough:

In a large mixing bowl add all purpose flour and salt together and mix it very well. Then add oil into it and rub the flour with the oil until it looks like crumbly texture. Add water and make a semi soft dough. Spread 1 tsp. oil over it and knead it again. Divide the dough into 16 equal sized balls.

For the puri:

2-3 drops oil put on the rolling surface, then roll out one portion of the dough (1 ball ) into a circle of 3-4” diameter.

Now place one portion of the prepared stuffing in the center of the dough circle.

Then pull the edges of the rolled dough together in the center and seal it tightly to make a ball.With a little oil roll out the ball again into a 5” diameter circle.

Repeat the process to make 16 balls.

Heat oil in a kadai, drop 1 puri into it. Fry one side until it puff a little bit & you also get some bubbles on it. Now flip it over and do the same for this side also. Remove it from kadai and keep it on paper towel to soak the oil.

Fry the other balls as stated above.

Serve hot with Dum Aloo Kashmiri (Dry).