Lal Dal ki Puri….from the kitchen of Anju Poddar

To make 10 Puri

ingredients:

Maida 200 gms

yellow moong daal 200 gms

Jaipur or Kashmiri Mirch 1 tsp

Kasturi methi Patta 1 tsp

oil 2 tablespoon
salt half teaspoon

How to make

Sift Maida and add salt. …add 1 teaspoon oil… make the dough soft adding water

Soak moong daal for two hours in water …drain …wash and grind it in the mixi to a fine texture.

Grind Jaipur mirchi separately with little water and keep it aside. If you do not get Jaipur mirchi you can use direct Kashmir Mirch which is called Tikha Lal

Heat 1 tablespoon oil in a pan …add Kasturi methi, Daal,salt, either mirchi paste or the powder. Cook for two minutes till it reaches the same consistency as that of Maida

cool it

Make round balls of equal size of Maida and Daal

Then flatten the maida ball in a round shape and fill it with the Daal Ball …close it and roll to thin round chapatis.
Heat the pan…using oil or ghee …cook both sides of the Puri .
It has good shelf life…people carry this puri with them while travelling
It goes well with Sangar ki Subji