1/4 cup urad dal
1 cup whole wheat flour (roti atta)
1 tablespoon fennel seed powder (Saunf)
1 tablespoon coriander powder (dhania)
1/8 teaspoon asafetida (hing)
1/4 teaspoon dry ginger powder (sonth)
1/2 teaspoon red chili flakes adjust to taste
1/2 teaspoon salt
2 tablespoon oil
Oil to fry
preparation:
Wash and soak urad dal for 4 hours or more. Drain the water, blend dal coarsely into thick paste, using as little water as possible.
In a bowl mix all the spices to flour, and mix it well.
Add the dal paste (pithi) to the flour and make soft dough using lukewarm water as needed. Dough will be little sticky, grease your palm and put about 1 teaspoon of oil over the dough and knead the dough for about 1 minute.
Cover the dough with damp cloth and let it sit for half an hour or more.
Oil your palm and knead the dough again and divide into 8 equal parts, oil the palm again and roll them into smooth balls. Set aside for about 5 minutes.
Oil the rolling pin and rolling surface. Roll the ball light handed in to about 6-inch circles.
You can roll 2-3 puris before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
Heat the oil in a frying pan over medium high heat; frying pan should have at least 1 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
Place the puri in the frying pan and press it with a skimmer, puri should puff.
Turn puri over. Puri should be light golden brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
They are at their best when served hot and crisp.
Store in a covered container after they cool to room temperature.
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