Ramruch

1. 1

   Prepare the Dal

   1.Rinse the yellow moong dal under running water until the water runs clear.

   2.Soak the dal in 2 cups of warm water for at least 2 hours, or up to 4 hours.

   3.After soaking, drain the water completely using a fine-mesh sieve. Ensure there is no excess water.

   4.Transfer the drained dal, grated ginger, and chopped green chilies to a grinder. Pulse a few times to get a coarse, thick paste. Do not add any water.
2. 2

   Knead the Dough

   1.In a large mixing bowl, combine the whole wheat flour, fine semolina, 0.5 tsp salt, and 1 tbsp of vegetable oil.

   2.Mix well with your fingertips until the oil is incorporated and the mixture resembles breadcrumbs.

   3.Gradually add water and knead for 7-8 minutes to form a firm, yet pliable dough. It should be slightly stiffer than chapati dough.

   4.Cover the dough with a damp cloth and let it rest for 20-30 minutes.
3. 3

   Cook the Filling

   1.Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat. Add the asafoetida and let it sizzle for a few seconds.

   2.Add the coarse dal paste to the pan. Sauté for 3-4 minutes, breaking up any lumps, until the raw smell disappears.

   3.Add all the dry spice powders: turmeric, red chili, coriander, cumin, dry mango powder, garam masala, and the remaining 0.5 tsp of salt.

   4.Mix thoroughly and cook for another 5-7 minutes, stirring continuously, until the mixture is dry, fragrant, and crumbly. Set aside to cool completely.
4. 4

   Stuff and Roll the Ramruch

   1.Once the dough has rested, knead it again for one minute until smooth.

   2.Divide the dough into 12 equal-sized balls.

   3.Take one dough ball, flatten it between your palms, and use your fingers to shape it into a 3-inch wide cup or disc.

   4.Place about 1 to 1.5 tablespoons of the cooled dal filling in the center.

   5.Bring the edges of the dough together, pleating as you go, and seal the top tightly. Pinch off any excess dough.

   6.Gently flatten the stuffed ball. Lightly dust with flour and roll it evenly into a 4-5 inch circle, about 1/4 inch thick. Apply gentle pressure to prevent the filling from tearing the dough.
5. 5

   Fry the Ramruch

   1.Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot (around 180°C or 350°F), but not smoking.

   2.To test the oil, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.

   3.Carefully slide one rolled puri into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.

   4.Fry for about 1-2 minutes, then flip and fry the other side until golden brown and crispy.

   5.Remove the fried Ramruch with a slotted spoon, allowing excess oil to drip back into the pan. Place it on a wire rack or paper towel-lined plate to drain.
6. 6

   Serve

   1.Repeat the frying process for the remaining puris.

   2.Serve the hot and crispy Ramruch immediately with potato curry (aloo sabzi), mint chutney, or your favorite pickle.

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