Puffed golden whole wheat flatbreads stuffed with spiced coarsely ground urad dal, fennel seeds, and hing, fried in pure cow's ghee.
Breakfast · 20 min prep · 20 min cook · serves 4 Newly added
Ingredients
- 2 cups atta (whole wheat flour)
- 2 tbsp ghee , melted, for kneading dough
- 3/4 cup water , as needed for a stiff dough
- 1/2 cup urad dal , split black gram, soaked 2 hours, drained, coarsely ground
- 1 tsp fennel seeds
- 1/2 tsp coriander powder
- 1/4 tsp hing (asafoetida)
- 1/2 tsp red chili powder
- 3 cups ghee , for deep-frying
- 1.5 tsp salt , divided: 1 tsp for dough, 1/2 tsp for filling
Preparation
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Heat 1 tablespoon of ghee in a skillet over medium flame.
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Add the fennel seeds, coarsely ground urad dal, coriander powder, red chili powder, hing, and 1/2 teaspoon salt.
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Sauté over medium-low heat for 5 minutes until the dal mixture becomes fragrant, crumbly, and dry; cool completely.
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In a wide bowl, combine the whole wheat atta, 1 teaspoon salt, and 2 tablespoons melted ghee; rub together into a sandy texture.
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Gradually add water and knead into a smooth, firm dough; cover with a damp cloth and rest for 15 minutes.
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Divide the rested dough into 12 equal-sized balls.
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Flatten a dough ball between your palms, press a hollow in the center, and place 1 teaspoon of the spiced urad dal filling inside.
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Gather the edges together over the filling, pinch firmly to seal, and flatten slightly.
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Roll the stuffed ball gently on a lightly greased surface into a 4-inch disc, taking care not to rupture the dough.
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Heat 3 cups of ghee in a heavy karai over medium-high heat until hot.
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Slide in a rolled poori; press down gently with a perforated skimmer until it puffs fully into a sphere.
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Turn over and fry for 30 seconds until golden-brown on both sides; drain on paper towels and serve warm.
In the tradition
In Marwari and Braj Vaishnava temples, stuffed pooris (bedmi or kachori-pooriyan) are served during festival morning bhog offerings. Encasing spiced, coarse urad dal within whole wheat dough allows the pulse proteins to steam gently inside while the outer wheat crust crisps in smoking hot cow’s ghee.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 62, Deep-Fried Stuffed Puffed Breads (Dal Puri))
- Marwari Temple Tradition (Rajasthani Haveli Bhog Canon)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.