Urad Dal Ki Poori

Urad dal ki poori is served with rasedar aloo ki sabzi as a breakfast or any festival occasion. These pooris are quite popular in Uttar Pradesh, Delhi and Haryana. Most of time Urad dal ki poori is made by cooked dal and stuffed into poori like kachori but this time I shared different method in which we added the coarsely grinded dal into dough.

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The Texture of this poori is slightly crisp compare to regular one; even you can add semolina also for better texture and taste.

To make this poori, just soak the dal into water and grind coarsely, after that knead the dough with dal and fry them as crisp and golden into hot oil.

The taste of this poori is really amazing with tarri or dubki wale aloo ki sabzi.

 

 

Ingredients

2 Cups Wheat Flour

1/2 Cup Urad Dal/ Skinless Black Split Gram

Salt to Taste

1 Tsp. Carom Seeds

1 Tbsp. Oil

Oil for Cooking

 

How to Make Poori

Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly. Now Combine dal, flour, salt, carom seeds and oil together in big bowl and knead into stiff dough with water if needed. Cover and keep aside for 10-15 minutes. Heat the enough oil in wok. Divide the dough into equal portions and roll out each portion into a thin disc and keep aside. When oil is hot enough, gently add the rolled disc one by one. Cook till to puffed and slightly brown from the both sides and crisp. Remove from the oil onto kitchen towels. Serve hot with any aloo gravy dish.

 

 

5 from 3 votes
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Urad Dal Ki Poori

Urad dal ki poori are served with rasedar aloo ki sabzi as a breakfast or any festival oaacsion, 

Course Indian Breads
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Author Preeti Garg

Ingredients

  • 2 Cups Wheat Flour
  • 1/2 Cup Urad Dal/ Skinless Black Split Gram
  • Salt to Taste
  • 1 Tbsp. Oil
  • 1 Tsp. Carom Seeds
  • Red Chili Powder to Taste
  • Oil For Cooking

Instructions

  1. Wash and Soak the dal in water for 5-6 hours. Drain and grind the dal roughly. 

  2. Now Combine dal, flour, salt, carom seeds and oil together in big bowl and knead into stiff dough with water if needed. Cover and keep aside for 10-15 minutes. 

  3. Heat the enough oil in wok. Divide the dough into equal portions and roll out each portion into a thin disc and keep aside. 

  4. When oil is hot enough, gently add the rolled disc one by one. 

  5. Cook till to puffed and slightly brown from the both sides and crisp. Remove from the oil onto kitchen towels. 

  6. Serve hot with any aloo gravy dish. 

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11 thoughts on “Urad Dal Ki Poori

  1. Super delicious breakfast and beautiful pooris . I have yet to try this method of pooris , I have made only the stuffed one .
    It’s interesting that we get ready packets of dry flour of Bedmi which simplifies the work , but nothing can beat these freshly made home pooris with Aaloo Sabzi .

  2. Wow! These pooris look fantastic Preeti. I made the paratha version of the same and loved it. These pooris look so crispy and with that aloo side, it would taste amazing..

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