Hello friends,
Welcome all of you to our blog today, we are going to tell you about Rajasthani Dal Puri, so let's start friends
Ingredients of Puri
To apply flour for Puri
• Wheat flour - 400 grams (2 cups) • Curd - 2 tbsp
• Parsley - 3/4 tbsp salt - As per taste (3/4 tsp) oil - 1 tbsp. Of moong dal - 150 grams (3/4 cup) green chillies - 2 - 3 green coriander - clean and cut into thick (half small bowl)
• ginger - 1 Inch long piece • Coriander - 1 teaspoon salt (half a teaspoon) oil as per taste Fry
Method:
• Clean the moong dal, wash and soak it in water for 2 hours. Wash the soaked moong dal once again, mix it with moong dal, green chillies, green coriander and ginger in the mixer without adding water or grinding it with very little water. Add coriander powder and salt to the paste and mix well.
• Sieve the flour in a vessel, and add curd, parsley, salt and oil to the flour. With the help of lukewarm water, make a soft dough of Puri. Cover the dough and keep it aside to set for half an hour.
• Take out a little flour from the dough and make a round dough. Roll the poori on the chakla with a dough, spread one or one-half teaspoon of dal paste over it.
• Put oil in a pan and heat it. Taste the oil when it is hot (take out a little flour from the dough and press it by hand and pour it into the hot oil, if the dough rises quickly and floats above the bottom of the pan, the oil is hot enough.) Pour the puri from the side,
• The surface of the lentils should remain on the bottom side of the oil. When the lentils become light brown, after they swell, fry them till they turn brown. Spread the napkin paper in a fried plate or plate. Prepare all the puris in this way.
• Your Rajasthani Dal Poori is ready. Serve hot and eat Rajasthani Dal with Puri Matar Potato, Matar Paneer or any vegetable you like.
Thank you
