ডাল পুরি | Dal Puri | Sanjeev Kapoor Khazana
Recipe Information
Dal Puri
Cultural Context
Originating from Mauritius, Dal Puri is a beloved street food that reflects the island's rich multicultural heritage. Traditionally enjoyed during festive occasions, it showcases the fusion of Indian and Creole flavors. Today, Dal Puri is popular in various forms across the Indian Ocean region, often served with a variety of dips and curries.
In a large bowl, add refined flour, ghee and salt. Mix till well combined. Add water little by little, mixing to make a semi-soft dough. Cover with a damp muslin cloth. Set aside for 10-15 minutes.
For the stuffing, add Tata Sampann Chana Dal in a large bowl. Soak in sufficient water and set aside for 1 hour.
Soak and drain the chana dal and add into a blender jar, add garlic, ginger, break and add dried red chillies. Add green chillies, sugar, asafoetida and add a little water. Blend to a coarse paste.
Heat a non-stick pan, add mustard oil and let it smoke. Add the prepared paste and sauté for 2-3 minutes.
Add salt and keep mixing till it leaves the sides of the pan and forms one mass. Cook till the moisture evaporates.
Heat a non-stick tawa, meanwhile, take a portion of the dough, shape it into a ball. Dust the worktop with flour and roll the dough ball into a small disc.
Stuff it with a portion of the prepared stuffing, bring the sides to the centre and pinch to seal.
Dust the worktop with a flour and roll the stuffed dough into a thin disc.
Place them on the hot tawa and cook on both sides till done. Drizzle a little ghee on both sides. Take it off the heat.
Cut into 4 pieces and serve hot with pickle.
Equipment Needed
Dietary
Allergens
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