Bharvin Purl (Black gram-stuffed fried bread) recipe
ingredients
5 cups (500 g) 1.1 lb Wholewheat flour (atta)
Salt to taste
2 tbsp (30 ml) 1 fl oz Vegetable oil
Salt to taste
2 tbsp (30 ml) 1 fl oz Vegetable oil
For the stuffing:
1 cup (150 g) 5 oz Whole black gram (urad dal), soaked overnight, drained
a pinch Asafoetida (hing)
1 tbsp (6 g) Fennel (moti saunf), pounded
4 tsp (8 g) Coriander (dhaniya) seeds, crushed
1 tsp (2 g) Red chilli powder
Vegetable oil for frying
a pinch Asafoetida (hing)
1 tbsp (6 g) Fennel (moti saunf), pounded
4 tsp (8 g) Coriander (dhaniya) seeds, crushed
1 tsp (2 g) Red chilli powder
Vegetable oil for frying
method
1. Sift the flour and salt. Mix in the oil and knead with enough water to make a smooth dough.
2. For the stuffing, remove the skin of the black gram by rubbing between your palms. Grind the black gram with all the spices to a coarse, sticky paste.
3. Divide the flour dough equally into 20 balls. Flatten each ball, grease the top surface and add 1 tbsp paste. Bring the edges together to seal the filling. Make a ball and roll each out to a 3 inch disc. Repeat with the other balls.
4. Heat the oil in a wok (kadhai); deep-fry the discs, on low heat, till golden on both sides. Remove and drain. Before serving, fry the puffs again till crisp.
5. Serve hot with aloo ki khatti tarkari
2. For the stuffing, remove the skin of the black gram by rubbing between your palms. Grind the black gram with all the spices to a coarse, sticky paste.
3. Divide the flour dough equally into 20 balls. Flatten each ball, grease the top surface and add 1 tbsp paste. Bring the edges together to seal the filling. Make a ball and roll each out to a 3 inch disc. Repeat with the other balls.
4. Heat the oil in a wok (kadhai); deep-fry the discs, on low heat, till golden on both sides. Remove and drain. Before serving, fry the puffs again till crisp.
5. Serve hot with aloo ki khatti tarkari
serving amount
serves: 6 - 8
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