Dal Puri

Adapted from http://usmasala.blogspot.com/2010/11/dalpoori-aur-aloo-tamatar-ki-sabji.html

Whole Wheat Flour - 2 cups
Salt
Ghee - 1 tbsp
Water
Ajwain / Carom Seeds - 1/4 tsp
Nigella Seeds - 1/4 tsp

Chana Dal - 1 cup, soaked overnight
Whole Red Chilli - 2
Bayleaf - 1
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - 1/4 tsp
Red Chilli Powder - 1/2 tsp
TRurmeric - a pinch
Ginger - 1 tsp, grated
Garam Masala - 1/2 tsp
Salt

Oil for deep frying

Mix the flour with salt, ghee, carom & nigella seeds and sufficient water to make a stiff dough. Keep it covered with a wet kitchen towel for 15  minutes.

Using a ricecooker or traditional cooker, cook the chana dal with sufficient water and whole red chiili and bayleaf. Discard the bayleaf and the red chillies.

Heat oil in a pan. Add cumin seeds, ginger and hing. Add the cooked dal, salt, red chilli powder and cook till the liquid evaporates. Mash the dal and remove from heat and cool completely.

Heat oil in a kadai on medium low for deep frying. Make small balls of the dough, flatten them and put 1 tbsp of the chana dal filling in the centre. Cover the filling with the edges of the balls and seal and using a little oil, roll into puris.

Fry the puris in batches on medium low heat till golden brown on both sides. Serve with spicy potato curry.