Ingredients with Measurements:
- 2 cups cauliflower, finely chopped
- 1 cup yellow split peas (daal), soaked overnight
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1/4 cup vegetable oil
- 1/2 cup warm water
Special Equipment Needed:
- Food processor
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a food processor, pulse the cauliflower until it is finely chopped.
2. In a medium saucepan, add the soaked yellow split peas and enough water to cover. Bring to a boil, reduce heat to low and simmer for 20 minutes or until the peas are tender.
3. In a large frying pan, heat the oil over medium heat. Add the cumin seeds and cook for 1 minute.
4. Add the chopped cauliflower and cook for 5 minutes, stirring occasionally.
5. Add the cooked yellow split peas, coriander powder, turmeric powder, garam masala, red chili powder and salt. Stir to combine and cook for 5 minutes.
6. Remove from heat and set aside.
7. In a large bowl, combine the whole wheat flour and vegetable oil. Mix together until it forms a crumbly texture.
8. Add the warm water and mix until it forms a dough. Knead the dough for 5 minutes.
9. Divide the dough into 8 equal parts.
10. On a lightly floured surface, roll each piece of dough into a circle about 4 inches in diameter.
11. Place 1 tablespoon of the cauliflower-daal mixture in the center of each circle.
12. Fold the edges of the dough over the filling and pinch to seal.
13. Heat the oil in a large frying pan over medium heat.
14. Fry the puris in batches until golden brown, about 1-2 minutes per side.
15. Remove from heat and drain on paper towels.
Time:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 8 puris
Nutritional Information:
Calories: 180
Fat: 10g
Carbohydrates: 18g
Protein: 5g
Substitutions for Ingredients:
- For the yellow split peas, you can use any type of lentils.
- For the whole wheat flour, you can use all-purpose flour.
- For the vegetable oil, you can use any type of oil.
Variations:
- For a vegan version, you can use vegan butter or coconut oil instead of vegetable oil.
- For a gluten-free version, you can use gluten-free flour instead of whole wheat flour.
Tips and Tricks:
- Make sure to roll the dough out as thin as possible for the best results.
- You can also fry the puris in a deep fryer for a crispier texture.
Storage Instructions:
The puris can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The puris can be reheated in the microwave or in a 350°F oven for 5 minutes.
Presentation Ideas:
The puris can be served with a side of chutney or raita.
Garnishes:
The puris can be garnished with fresh cilantro or chopped onions.
Pairings:
The puris can be served with a side of curried vegetables or a salad.
Suggested Side Dishes:
The puris can be served with a side of basmati rice or naan.
Troubleshooting Advice:
If the dough is too dry, add a few tablespoons of water and knead until it comes together.
Food Safety Advice:
Make sure to cook the puris until they are golden brown to ensure they are cooked through.
Food History:
Daal puri is a traditional Indian dish that is usually served as a snack or appetizer.
Flavor Profiles:
The puris have a savory and spicy flavor with a hint of sweetness from the cauliflower.
Serving Suggestions:
The puris can be served as a snack or appetizer with a side of chutney or raita.
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Region: Indian