Methi Chana Dal Puri: A Tasty Twist on a Classic
Puri, a beloved Indian flatbread, is a must-have for any special occasion. This crispy delight is enjoyed in homes across India. Hot puris with aloo sabzi are the ultimate comfort food. But if you’re looking for something new, try Methi Chana Dal Puri. This version is packed with flavor and the goodness of fenugreek and chana dal.
Recipe for Methi Chana Dal Puri
This recipe is easy to follow and yields delicious results. Let’s dive into how to make it:
Preparing the Fenugreek Leaves
Start by washing and finely chopping fresh fenugreek leaves. Heat oil in a pan, add cumin seeds and asafoetida. Add the fenugreek leaves and saute briefly to remove the raw taste. Set aside.
Making the Chana Dal Paste
Blend soaked chana dal with salt, green chilies, ginger, and garlic to make a smooth paste. In a bowl, combine the chana dal paste, wheat flour, and sauteed fenugreek leaves. Add spices like red chili powder, nigella seeds, coriander powder, cumin powder, and salt.
Kneading the Dough
Mix all ingredients and add a little oil for soft, crispy puris. Gradually add water and knead a firm dough. Let it rest for 15 minutes, covered with a damp cloth.
Frying the Puris
Heat oil and roll out the puris. Fry them until golden and crisp. Place them on absorbent paper to remove excess oil.
Serving
Serve hot with your favorite sides. This puri is perfect with potato curry, raita, or a tangy pickle. You can also pair them with onion rings, chutney, or even chole.
Tips and Suggestions
Fresh fenugreek leaves are ideal, especially during winter. In summer, substitute with whole wheat flour and kasuri methi for the same great taste. This recipe is perfect for both festive occasions and everyday meals.