necessary ingredients-
Whole flour
Wheat flour - 400 gms
Oil - 1 tablespoon
Salt - according to taste
For the pulse of lentils-
Dustied Moong Dal - 100 gms
Oil - 1 tablespoon
Asafoetida - 1 pinch
Cumin - half a teaspoon
Coriander Powder - 1 Tablespoon
Red Chilli - One quarter teaspoon
Salt - according to taste
Oil to fry puri
Method-
Wash the lentils and mix it in water for 2 hours.
Filter the dough and take it out in a vessel. Add salt and oil to the flour and mix it. Now knit the dough with water with the help of water. Cover the flour for half an hour and keep it covered.
Grind the dal from the water and pour water without it.
Put 1 table spoon oil in a small saucepan and heat it. Put asafetida and cumin seeds in the oil. Put coriander powder on cumin after roasting. Now add lentils, salt and red chillies. Blanch the lentils with a spoon and fry for 5-6 minutes. The pulse of the dal is ready to be filled in full.
Put oil in the pan and heat it. Break a little small loiya by kneading. Grow a dough by hand, keep half a teaspoon of pulse in it and close it. Now put this lentils in 3-4 inch diameter and put it in hot oil. Flip the whole floral and fry until brown. Remove the whole plate in the plate, and put it in the second complete oil, fry all the puris one by one. The pulses of pulses are ready.
Serve hot with roasted peas and peas of vegetables, chutney, raita and with your favorite vegetable.
