RECIPE
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Karela Dal Puri


You will need
3 medium size Bitter gourd (Karela) |
¼ cup washed Black gram skinned (Urad dal) |
1-inch piece of Ginger |
2 Green chillies |
1 tea spoon Coriander, roasted and coarsely chopped |
1 tea spoon of Cumin seeds |
2 tea spoons of Fennel seeds |
¾ tea spoon Asafoetida powder |
¼ cup chopped Onions |
½ cup Gram flour (Besan) |
¾ cup Wheat flour |
2 table spoons of Curd |
Oil to fry the puri |
Salt and Red chilli (according to taste) |
Let's get cooking!
01 |
Wash the karela and then grate it. Remove the hard seeds |
02 |
After washing the Urad dal, soak it in water for 2 hours. Strain the water and then grind it |
03 |
Mix all the ingredients and kneed it into a tight dough. |
04 |
Add some more flour if needed. Cover and keep it aside for 20 mins. |
05 |
Post that make small balls and roll them into puris and fry them. |
06 |
These puris don’t rise but if roasted properly, they will become crisp and delicious |
07 |
Enjoy an Aloo gravy with these crisp Puris |
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Chef's Recommendation
If you soak unpolished urad dal for a shorter duration it can still be grinded easily.
