Dal Puri with Aam ki Launji

Instructions

1. 1

   Cook the Dal (Approx. 15 minutes)

   • Drain the soaked chana dal. In a pressure cooker, combine the dal, 1.5 cups of fresh water, 0.25 tsp turmeric powder, and a pinch of salt.
   • Pressure cook on medium heat for 2-3 whistles, or until the dal is cooked but still holds its shape. It should not be mushy.
   • Once the pressure releases naturally, open the cooker. Drain any excess water completely using a colander. Let the dal cool down.
   • Transfer the cooled dal to a grinder and pulse a few times to get a coarse, dry paste. Do not add any water.
2. 2

   Prepare the Dough (Approx. 10 minutes + 20 minutes rest)

   • In a large mixing bowl, combine the atta, 1 tbsp ghee, and 0.5 tsp salt. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
   • Gradually add lukewarm water and knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should be slightly softer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
3. 3

   Sauté the Filling (Approx. 7 minutes)

   • While the dough rests, heat 1 tbsp of ghee in a pan over medium heat. Add the hing and coarsely crushed saunf. Sauté for 30 seconds until aromatic.
   • Add the grated ginger and chopped green chilies. Sauté for another minute.
   • Add the ground dal paste to the pan along with the remaining turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and 1 tsp salt.
   • Mix everything well and cook for 4-5 minutes, stirring continuously, until the mixture is completely dry and fragrant. Set aside to cool completely.
4. 4

   Stuff and Roll the Puris (Approx. 15 minutes)

   • Knead the rested dough for a minute. Divide it into 16 equal-sized balls.
   • Divide the cooled dal filling into 16 equal portions and roll them into small balls.
   • Take one dough ball and flatten it into a 3-inch circle. Place a filling ball in the center.
   • Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top. Remove any excess dough.
   • Gently flatten the stuffed ball. Lightly dust it with dry flour and carefully roll it into a 4-5 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
5. 5

   Fry the Puris (Approx. 15 minutes)

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking. Test by dropping a tiny piece of dough; it should sizzle and rise to the surface immediately.
   • Carefully slide a rolled puri into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.
   • Once it puffs, flip it over and fry the other side until it's golden brown and crisp, about 30-40 seconds per side.
   • Remove the puri with the slotted spoon, letting excess oil drip back into the pan. Place it on a wire rack or paper towel-lined plate.
   • Repeat the process for the remaining puris, frying one or two at a time. Serve hot.