Ingredients :
For 10 dhall puris
Ingredients for dough
250 g white flour
3-4 pinch of salt
2 tablespoon baking powder
1 pinch of yellow powdered food colouring
6-8 tablespoon of oil
Turmeric water cooked from dhall to make dough
Ingredients for filling
200g dhall gram or chana dhall
1 teaspoon cumin powder
2-3 pinch of salt
Procedures :
1.In a pressure cooker, add 200g washed and clean chana dhall, add water to the level of chana dhall inside cooker, add 1 tablespoon of turmeric powder and 2-3 pinch salt. Close the lid and cook the dhall on medium heat. Wait for 4-5 whistles to remove the cooker from heat. Then sieve the cooked dhall and separate the turmeric water in another bowl to reserve. The chana dhall should be whole dhall cooked so it can be crushed (using a masher) into a paste and malleable enough to make small balls.
2. For the dough, sieve 250 g white flour in a bowl. Add 4 pinch of salt, add 2 tablespoon baking powder, add a pinch of yellow food colouring, add 6-8 tablespoon of oil. Mix thoroughly. Add the turmeric water from chana dhall, mix and make a dough. Then make small balls out of the dough.
3. Insert 1 chana dhall ball inside of the dough ball and close it. Then with a rolling pin flatten the dough and use some flour if the dough is sticking on the rolling pin and board.
4. Heat oil on an indian pan/griddle/tawa. Place the flattened dhall puri. With a brush, add oil on the surface of the dhall puri. Cook on both sides. Dhall puri should puff while cooking and becomes a yellow golden texture.
Repeat same procedures for all 10 dhall puris. Serve with curry or tea.
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