Dalpuri
10 servings
- ½ cup lentils
- 1/ teaspoon ground ginger
- 2 teaspoon chopped oinion
- 1 green chilie,chopped
- 2 dry red chilie(optional)
- ¼ cup thinly sliced onion
- 1-2 tablespoons chopped mint or coriander leaves
- 6 tablespoons oil
- 4 cup flour
- Oil for frying
- Salt to taste
In a saucepan put in the
lentils , ginger, chopped onion, green chili, salt and ¾ cup of water., bring
to a boil, cover and simmer till water is absorbed. Stir constantly, when the
lentil binds into a lumb and looks dry remove from heat.
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| ingredients |
In one teaspoon of oil
fry the red chilies until crisp. Remove from the frying pan. Add ¼ cup
of oil in the frying pan and sauté the onion golden brown. Strain and spread
onion to become cool and crisp. Crush the red chilies and onion. Add mint
leaves and mix the lentils. Make 20 balls.
Mix 6 tablespoons of oil
and salt into the flour and add water (about ½ cup) to make dough. Knead well.
Make 20 balls.
Stuff each ball of dough
with a ball of the lentil-mix, seal carefully. Sprinkle a little flour over a
breadboard and roll out the ball into round discs keeping the sealed face
downward.
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| (Dalpuri) |
Heat oil to sizzling
point. Fry the puries golden brown.
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| (Dalpuri) |
Finally: Serve hot at
breakfast or tea with tamarind sauce and tomato catsup.
