Bathua Urad Dal Masala Puri | Masaledar Bathua Poori Recipe | Winter Special

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour adds fiber and is gluten-free.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños add heat without overwhelming flavor.

Clean bathua, removing hard stems and plucking leaves.

Wash cleaned bathua nicely and let dry before using.

Take a pan, add 1 cup water, and boil bathua leaves until soft and cooked properly.

Take out boiled bathua on a plate and let it cool completely.

Once cool, add boiled bathua into a grinder and grind into a smooth paste.

Heat a pan or kadhai, add dry red chilies, coriander seeds, black pepper seeds, and cumin seeds, and roast on low flame. Let it cool completely after roasting.

Heat a pan or kadhai, add soaked urad dal, and roast until water is dried and it is slightly crisp.

In a grinder, add roasted urad dal, roasted whole spices, garlic, ginger, and green chilies, and grind into a smooth paste.

In a big vessel, take atta, add refined oil, bathua paste, urad dal-spices paste, salt, and red chili powder. Mix all ingredients well.

Add water as required in intervals to knead dough for poori.

On the set dough, apply a little oil and knead again.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Make small balls from the dough for making pooris.

Roll pooris from the dough balls with the help of oil or coat with dry atta.

Heat oil in a pan, and when hot, deep fry the pooris.

Your puffy masaledar bathua urad dal pooris are ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens