Crispy Mini Urad Dal Puri: A Bite-Sized Indian Delight
3 hours
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About Crispy Mini Urad Dal Puri: A Bite-Sized Indian Delight
Imagine biting into a perfectly crisp, airy puri, bursting with a subtle nutty flavor. These Mini Urad Dal Puri are a delightful twist on classic Indian fried bread, offering a unique and satisfying snacking experience.The secret lies in the urad dal (split black lentils), which not only lends its distinctive taste but also creates an unbelievably light texture. Surprisingly easy to make, these bite-sized treats are perfect as appetizers or a fun addition to any Indian meal. Serve them hot with your favorite chutney or aloo ki subzi for an explosion of flavor that will leave you wanting more.
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Recipe Time & More
Prep2 hours 30 minutes
Cook30 minutes
Total3 hours
Ingredients
For the Urad Dal Paste
- 1/4 cup Gram black, split black lentils, white, whole
- 1 Chili green, roughly chopped
- 1 inch Ginger peeled and roughly chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili Powder
- 1/2 tsp Coriander powder
- 1/4 tsp Fennel Seeds or cumin seeds
For the Dough
- 1 cup Wheat Flour whole
- 2 tbsp Semolina chiroti rava, fine
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Clarified Butter
- 1/2 - 3/4 cup Water
For Frying
- Oil for deep frying
Instructions
- Soak the urad dal in enough water to cover it for at least 2 hours. This softens the dal, making it easier to blend into a smooth paste.
- Drain the soaked urad dal. In a mixer jar, combine the drained dal, green chili, ginger, turmeric powder, chili powder, coriander powder, and fennel seeds (or cumin seeds).
- Blend until a smooth paste forms. Add a little water if needed to facilitate blending.
- Transfer the urad dal paste to a large mixing bowl. Add the whole wheat flour, fine semolina, and ghee. Mix well to combine.
- Gradually add 1/2 to 3/4 cup of water, a little at a time, kneading the dough until it becomes stiff, similar to a regular puri dough. Don't add too much water at once to prevent the dough from becoming sticky.
- Divide the dough into small balls. Roll each ball into a thin circle, about 2-3 inches in diameter, on a lightly floured surface. You can also use a cookie cutter to make fun shapes.
- Heat oil in a deep frying pan or kadai over medium-high heat. The oil is ready when a small piece of dough dropped in sizzles and floats to the surface.
- Carefully slide a few puris into the hot oil. Fry for about 30-60 seconds per side, or until they puff up and turn golden brown. Gently press down on the puris with a slotted spoon to help them puff up evenly.
- Remove the puris from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Serve the hot, crispy Mini Urad Dal Puri immediately with aloo subzi, tomato ketchup, mint chutney, or your favorite dipping sauce.
Recipe Notes
Good To Know
- Adjust spice according to your taste.
- Do not use more water while kneading the dough, otherwise the puri will absorb more oil while frying.
- For extra crunch, add a tablespoon of rice flour to the dough along with wheat flour and rava; this helps the puris stay crispy longer after frying.
- If you prefer a milder spice level for kids, substitute the green chillies with a pinch of black pepper and some finely chopped coriander leaves for fresh flavor without the heat.
- Allow the urad dal paste to drain thoroughly before mixing it into the dough—excess moisture can make the dough sticky and prevent the puris from puffing up properly.
Expert Tips
- For perfectly round puris, use a cookie cutter or a small bowl to cut out even circles from the rolled-out dough.
- Maintain a consistent oil temperature while frying. If the oil is too hot, the puris will brown quickly without puffing up; if it's too cool, they will absorb too much oil and become greasy.
- Fry the puris in small batches to avoid overcrowding the pan and ensure even cooking.
Storage Instructions
- To keep the mini puris crisp if preparing in advance, store them in an airtight container lined with a paper towel.
- Reheat briefly in a preheated oven (180°C/350°F) for 3-4 minutes just before serving.
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Recipe Nutrition
Calories: 214kcalCarbohydrates: 24gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 684mgFiber: 2g
Rajeswari Annamalai
Articles: 100
4 Comments
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Absolutely delicious! Thanks for sharing.
This looks divine! Can’t wait to make it.
I’m thrilled to try this recipe!
What a delicious idea! Thanks for sharing.