Dalpuri with Rice Kheer

Instructions

1. 1

   Prepare the Lentil Stuffing

   • Drain the soaked chana dal. In a pressure cooker, combine the dal, 1 cup of fresh water, 0.5 tsp turmeric powder, and 1 tsp of salt.
   • Pressure cook on medium heat for 2-3 whistles, or until the dal is soft enough to be mashed easily but still holds its shape. Avoid making it mushy.
   • Once the pressure releases naturally, open the cooker. Drain any excess water completely using a fine-mesh sieve. Let the dal cool down.
   • Transfer the cooled dal to a grinder or food processor. Pulse a few times to get a coarse, dry paste. Do not add any water.
   • Heat 1 tbsp of oil in a non-stick pan over medium heat. Add the asafoetida, grated ginger, and green chilies. Sauté for 30-40 seconds until fragrant.
   • Add the ground dal paste, red chili powder, cumin powder, coriander powder, and garam masala. Mix thoroughly.
   • Cook on low heat for 5-7 minutes, stirring constantly, until the mixture becomes dry, crumbly, and aromatic. This step is crucial to remove all moisture. Set aside to cool completely.
2. 2

   Knead the Dough

   • In a large mixing bowl, combine the atta, the remaining 0.5 tsp of salt, and 1 tbsp of oil.
   • Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water and knead to form a smooth, pliable, and medium-firm dough, similar to chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the puris easier to roll.
3. 3

   Assemble and Roll the Puris

   • After resting, knead the dough again for a minute until smooth. Divide it into 16 equal-sized balls.
   • Take one dough ball and flatten it with your palms. Use your fingers to shape it into a small 3-inch cup or bowl.
   • Place about 1 to 1.5 teaspoons of the cooled dal stuffing in the center.
   • Bring the edges of the dough together, pleating as you go, to enclose the stuffing completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball between your palms. Lightly dust it with dry atta.
   • Using a rolling pin, carefully and gently roll it out into a 4-5 inch circle. Apply even, light pressure to prevent the stuffing from tearing through the dough.
4. 4

   Fry the Dalpuris

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The ideal temperature is around 175-180°C (350-360°F).
   • To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
   • Carefully slide one rolled puri into the hot oil. It will sink and then rise.
   • As it rises, gently press it down with a slotted spoon. This helps the puri to puff up beautifully.
   • Once the bottom is golden brown (about 30-45 seconds), flip it over and fry the other side until it's also golden and crisp.
   • Remove the dalpuri from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
   • Repeat the process for all the remaining puris. Serve immediately while hot and puffy.