Urad Dal Poori: A Tasty Treat From My Kitchen to Your Heart!
Namaste, and Kem Chho my lovely foodies! Chef Curry Do’pyaza here, back with another recipe that’s sure to tickle your taste buds and warm your soul. Today, we’re diving into the delightful world of Urad Dal Poori, a crispy, flavorful flatbread that’s a staple in many Indian homes, especially in North India.
This isn’t just a recipe; it’s a memory, a tradition, a little piece of India I’m sharing with you.
Occasions for Celebration
Urad Dal Poori is more than just food; it’s an experience! You’ll often find these golden beauties gracing tables during festive occasions like Diwali, Holi, and even weddings. They are particularly popular during the cooler months, as the hearty urad dal provides warmth and energy. In some communities, it’s a custom to prepare these pooris for special family gatherings and religious ceremonies.
A Little History Lesson
The history of Urad Dal Poori is as rich and layered as its taste. Poori itself has ancient roots in the Indian subcontinent. Adding urad dal to the dough elevates the poori, making it more nutritious and flavorful. This variation likely emerged in regions where urad dal was readily available, becoming a beloved regional specialty. Over time, it has travelled across India and the world, winning hearts everywhere.
Let’s Get Cooking!
Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 30 minutes
Total Time: 50 minutes (plus soaking time)
Ingredients You’ll Need:
- Urad Dal (Split Black Gram): 1 cup, soaked overnight
- Atta (Whole Wheat Flour): 2 cups
- Besan (Gram Flour): 2 tablespoons
- Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 teaspoon
- Lal Mirch Powder (Red Chili Powder): 1/2 teaspoon (adjust to your spice level)
- Haldi Powder (Turmeric Powder): 1/4 teaspoon
- Dhania Powder (Coriander Powder): 1 teaspoon
- Jeera (Cumin Seeds): 1/2 teaspoon
- Hing (Asafoetida): A pinch
- Ajwain (Carom Seeds): 1/4 teaspoon
- Hara Dhania (Fresh Coriander Leaves): 2 tablespoons, finely chopped
- Tel (Cooking Oil): For deep frying
- Namak (Salt): To taste
- Pani (Water): As needed
Step-by-Step Instructions:
- Soak the Dal: Wash the urad dal thoroughly and soak it in enough water overnight, or for at least 6-8 hours. This makes it easier to grind.
- Grind the Dal: Drain the soaked dal and grind it into a smooth paste using a little water. Be careful not to add too much water, or the dough will become sticky.
- Prepare the Dough: In a large bowl, combine the atta, besan, urad dal paste, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin seeds, hing, ajwain, chopped coriander leaves, and salt.
- Knead the Dough: Gradually add water and knead the mixture into a firm, smooth dough. The dough should not be too soft or too stiff.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the gluten to relax, resulting in softer pooris.
- Roll the Pooris: Divide the dough into small, equal-sized balls. Roll each ball into a small, thin circle using a rolling pin.
- Fry the Pooris: Heat oil in a deep frying pan or kadhai over medium heat. Gently slide each poori into the hot oil.
- Watch Them Puff Up: Use a slotted spoon to gently press the poori down into the oil. This will help it puff up beautifully.
- Fry Until Golden: Fry the poori until it turns golden brown on both sides.
- Drain and Serve: Remove the poori from the oil and drain on a paper towel to remove excess oil. Serve hot and enjoy!
Chef’s Tips for the Best Results:
- Soaking is Key: Don’t skip the soaking step! It’s crucial for softening the urad dal and making it easier to grind.
- Dough Consistency: The dough should be firm but pliable. If it’s too sticky, add a little more atta. If it’s too dry, add a little water.
- Hot Oil is Essential: Make sure the oil is hot enough before frying the pooris. This will ensure that they puff up properly.
- Don’t Overcrowd the Pan: Fry the pooris in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy pooris.
Cooking Variations:
- Gas Stove: Follow the recipe as described above.
- Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
- Air Fryer: Brush the pooris with a little oil and air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through. This will result in a slightly less crispy but healthier version.
- Oven: Brush the pooris with oil and bake at 350°F (175°C) for 10-12 minutes, flipping halfway through. This method will produce a softer poori.
Nutritional Information (Approximate, per Poori):
- Calories: 150-200
- Protein: 4-5g
- Carbohydrates: 20-25g
- Fat: 6-8g
Serving Suggestions:
Urad Dal Poori is incredibly versatile and pairs well with a variety of dishes. Here are a few of my favorites:
- Aloo Sabzi (Potato Curry): A classic combination!
- Chole (Chickpea Curry): The spicy chole complements the savory poori perfectly.
- Raita (Yogurt Dip): A cooling raita provides a refreshing contrast to the rich poori.
- Pickles: A tangy pickle adds a zesty kick.
- Plain Yogurt: Enjoy it with plain yogurt for a simple yet satisfying meal.
Time to Cook, My Friends!
So there you have it – my treasured recipe for Urad Dal Poori. I encourage you to try this recipe at home and share the deliciousness with your friends and family. This is more than just a meal; it’s a way to connect with your loved ones and celebrate the vibrant flavors of India.
Happy cooking, and remember to always cook with love!