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Dhal Puris or kachoris are very popular dish in major parts of North India and Gujrat. This item is not served in restaurants. Yet still it is very popular during festivals and special occasions. There are a number of small snack shops all over that offer this dish in many variations. For instance the kachori in Agra, Mathura, Vrindaban differ significantly. Still it is favorite dish wherever one buys from. In some communities, people undergo rigorous fasts during the Hinu festival of Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami. On this day, as a mark of respect for the Goddess food is offered in large variety, including poori, channa, kachori and Halwa. Ingredients: 1. Split black gram (urd dhal,) 6 oz (180 g) 2. Chapati flour (see method) or plain flour 4 ½ oz (130 g) 3. Ghee (clarified butter) 5 tbsp 4. Chilli pepper, finely chopped 1 green 5. Oil to fry 6. Salt 7. Coriander seeds 2 tsp 8. Fennel seeds 2 tsp 9. Cumin seeds 2 tsp Methodology 1. Rinse split gram or Urd dhal in running water until you get clear water. Drain and soak in a bowl of cold water for 4 hours. This can be done overnight. 2. Once the dhal has finished soaking, place in the food processor with a little cold water and process briefly until they form a coarse, thick puree and set aside. 3. heat a non-stick frying pan. Add coriander seeds, fennel seeds and cumin seeds and dry roast for 30 seconds over a moderate heat, stirring continuously. Remove from the heat; grind the seeds finely in a spice mill or coffee grinder fine. Pass the mixture through a fine sifter to obtain a really fine quality powder. 4. Heat the remaining ghee in a large frying pan and fry the chopped chilli pepper gently over a low heat for 2 - 3 minutes, stirring continuously; add the lentil puree and 1/2 tsp salt and the Masala mixture. Cook, stirring over a slightly higher heat for a few minutes, until the puree darkens and thickens further. Remove from the heat and leave to cool before stirring in the garam masala. 5. Sift whole wheat flour into a large mixing bowl, add ½ tsp salt, 2 tbsp hot ghee and stir in, gradually adding just enough cold water to make a firm dough. Knead for 10 minutes then shape into a ball, wrap in cling film and leave to rest for at least 30 minutes. 6. Start making the puris about 30 minutes before you plan to serve them. Knead the dough for 2 - 3 minutes and divide into 10 pieces of even size; shape these into balls between your palms and drop them into a large bowl; remove 2 and cover the bowl with a moist muslin cloth to prevent the dough from drying out. 7. Flatten the first ball with your palms and then roll out on a lightly floured pastry board with a floured rolling pin and fill the dhal mixture and roll back and again roll to a 4-5 inch diameter to form a thin. Roll out all the puris before frying. 8. Heat oil in a very large frying pan or deep-fryer and when hot but not smoking, place the puris in the pan and fry until they puff up and are pale golden brown. Gently stroking with the spatula the very hot oil over the exposed surfaces of the puris. Drain and keep hot while you fry the remaining. 9. Serve at once, with a bowl of raita made by mixing the yoghurt with a pinch of salt and with the finely sliced spring onion or cucumber, or diced boiled potato or besan boondi. Variation: Instead of filling the dhal mixture you can knead the raw dhal mixture along with all spices into the flour and then make the puris in a normal way. This will be slightly thinner than the filled ones. Serve with dry vegetable or lightly gravy potato and peas, or pumpkin or the vegetable of your choice or all as accompaniment along with raita and fresh mint or coriander chutney and pickle. Easy Pani Puri or Pani Poori which ... and easy way to prepare puri of pani puri recipe. Ingredients for puri of Pani Puri Take 6 measures of soji, One measure of maida, One measure of wheat flour
