Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 1/2 cup cooked yellow split peas
- 1/2 cup chopped onion
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, combine the flour and salt.
2. Add the vegetable oil and warm water and mix until a soft dough forms.
3. Knead the dough for 5 minutes, then cover with a damp cloth and let it rest for 30 minutes.
4. In a frying pan, heat the 2 tablespoons of vegetable oil over medium heat.
5. Add the onion and cook until softened, about 5 minutes.
6. Add the cumin, coriander, garam masala, turmeric, chili powder, ginger, and black pepper and cook for another minute.
7. Add the cooked split peas and mix to combine.
8. Remove from heat and stir in the cilantro.
9. Divide the dough into 12 equal pieces and roll each piece into a 4-inch circle.
10. Place a spoonful of the onion and split pea mixture in the center of each circle.
11. Fold the edges of the dough over the filling and pinch to seal.
12. Heat a large frying pan over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
13. Place the puris in the pan and cook until golden brown, about 2 minutes per side.
14. Remove from heat and drain on paper towels.
Time:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: Medium-high
Serving Size: 12 puris
Nutritional Information:
Calories: 120
Fat: 6 g
Carbohydrates: 15 g
Protein: 3 g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Yellow split peas can be substituted with red lentils.
- Fresh cilantro can be substituted with dried cilantro.
Variations:
- For a spicier version, add more chili powder or a pinch of cayenne pepper.
- For a sweeter version, add a teaspoon of sugar to the onion mixture.
Tips and Tricks:
- Make sure to roll the dough as thin as possible for a crispier puri.
- To prevent the puris from sticking to the pan, make sure the oil is hot before adding the puris.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a frying pan over medium heat for 1-2 minutes per side.
Presentation Ideas:
Serve the puris with a side of yogurt or chutney for a delicious meal.
Garnishes:
Garnish with chopped cilantro or a dollop of yogurt.
Pairings:
Pair with a side of raita or a vegetable curry.
Suggested Side Dishes:
- Raita
- Vegetable Curry
- Salad
Troubleshooting Advice:
- If the dough is too dry, add a few drops of water until it comes together.
- If the dough is too wet, add a bit more flour until it is the right consistency.
Food Safety Advice:
- Make sure to cook the puris until they are golden brown to ensure they are cooked through.
- Keep cooked puris covered to prevent them from drying out.
Food History:
Onion daal puri is a traditional Indian dish that has been enjoyed for centuries. It is a popular street food in India and is often served with chutney or yogurt.
Flavor Profiles:
Onion daal puri has a savory flavor with a hint of spice from the cumin, coriander, and chili powder. The cilantro adds a bright, fresh flavor to the dish.
Serving Suggestions:
Onion daal puri can be served as an appetizer or as a main dish. It can also be served with a side of yogurt or chutney.
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Region: Indian