(by Dimple Kishor Bhatia)
Ingredients
Dar (any left-over lentil) – 1 cup
Whole wheat flour – 1 cup
Whole wheat flour – 1 tblsp. (for dusting)
Warm water – ½ cup
Salt – to taste
Ghee / Oil – 3 – 4 tsp.
Ghee / Oil – for frying
Method
1. Place the dar in a pan and cook it on a medium flame, stirring continuously till the water dries up and the dar become thick in texture. Remove from the flame and keep aside.
2. In a bowl, take the whole wheat flour and make a well in the centre. Add the cooked dar, salt, oil / ghee and water. Mix and knead till a semi-soft dough is formed.
3. Cover the dough with a damp cloth for 20 minutes.
4. Divide the dough into 6 – 7 equal portions.
5. Flatten each portion and with a rolling pin, roll out each portion into a 5 – inch pan-cake, using a little wheat flour to do so.
6. Heat the oil for frying on a medium flame. When hot, add Puris (one at a time) and with a perforated frying spoon, lightly press down the Puris; doing this will puff up the Puris. The Puris will puff up only when the oil is quite hot.
7. Fry on both sides till they turn golden brown.
8. Remove and drain off excess oil. Serve hot.
To serve
Dar Puri is a very versatile item, which can be eaten for breakfast, lunch or dinner. For breakfast, it can be served with Batata & Pappad. It can be an accompaniment to the main course for lunch and the main vegetables can be eaten with Dar Puri for dinner.