Dholl Puri | Dhall Pouri
by admin on Aug.10, 2009, under Bread
Dholl Puri | Dhall puri | Dhall pouri | Dholl Purees
8 persons
Ingredients
500g Dholl
1/2 tsp tumeric powder
1kg white flour
salt to taste
1 tsp ground roasted cumin
2 tbs oil
Mixture of ghee and oil for the dholl pouri
500g Dholl
1/2 tsp tumeric powder
1kg white flour
salt to taste
1 tsp ground roasted cumin
2 tbs oil
Mixture of ghee and oil for the dholl pouri
Preparation
- Boil the dholl in about 2 cups of water with some salt and tumeric.
- Drain the cooked dholl and grind the grains in a foodmill (blender).
- Add some cumin to the grinded dholl.
- Sift the flour and add in some salt.
- Create a soft dough by mixing 2 tbs of oil and some water to the sift flour.
- Leave mixture to rest for about 30mins
- Divide the dough into small balls.
- Flatten the small balls and add in about 1 tbs of ground dholl in the centre.
- Enclose the dough.
- Roll each stuffed ball carefully with a rolling pin to a circle about 15cm in diameter.
- Paste a little oil/ghee mixture on a hot griddle and allow the circles to cook on one side (about 1min).
- Paste some very little oil/ghee mixture on the pouri and turn over.
- Serve the hot dholl puri with a wonderful rougailles or a nice meat curry.
Don’t forget to submit your comments (or better still to send us some dholl puris) 
Method 2
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