Dal Puri

(makes 4 puris enough for 2)
(prep time 30 mins + 2 hours soaking time)
For the puris

All purpose flour 2 cups
Whole wheat flour 1 cup
Warm water
Salt 1/2 tsp
In a large mixing bowl. Sieve the flours and the salt together.
Gradually add warm water and work it into a dough.
Knead well.
The dough should be soft and flexible similar to a chapati dough. (Infact if you used whole wheat flour instead of the all purpose flour this would be the dough for chapati.)
Leave aside for at least 20 mins.

For the filling

Chana dal 1 cup (soaked for at least 2 hours)
(Called split chickpea. You can get this easily in any indian store or in the international isle of a grocery store)
Cayenne pepper 1 tsp
Garlic powder 1/2 tsp
Mustard seeds 1/2 tsp
Cilantro/coriander powder 1 tsp
Roasted cumin powder 1/2 tsp
Nigella seeds 1/2 tsp
Turmeric powder 1/2 tsp
Curry leaf (chopped) 1 1/2 tsp
(also called kari patta, tez patta)
Oil 1 Tbs
Water
Salt
(since this is the stuffing, keep it a little on the salty side)

Ok...
So the trick here is to cook the lentils and keep it very dry.
I started with adding the lentils into a pan and I poured enough water to cover the bottom of the pan. About 1/4 cup.
Add all the spices but keep the curry leaves for last.
Cover the pan and simmer over med low heat.
I kept checking in between and if the water was gone I added a little more.
This took about 30 mins to cook.
I added the curry leaves in the last 5 mins.
Mash the mixture with a fork.
Also in the last 5 mins, I took the cover off the pan, added a little oil and made sure all the water was gone.
I have attached a pic to give you an idea about how dry the dal should be. Hope that helps :-)
Make sure this mixture is cool enough to handle before you start the assembly procedure.

Final show down

We will prepare the dough balls like parathas ( I will post this soon).
I perfer this way. You can do it yours :-)
Divide your dough into equal parts.
Round them into balls close to 2 inches in diameter.
Keep your rolling pin and board dusted with flour.
Roll out a ball of dough really thin, rub a little butter all over its surface.
Roll it up into a long log.
Now roll the log onto itself and round it off in your hands.
Phew!
Almost done :-)
This part is actually fun!
Now for the stuffing.
Roll out a prepared ball of dough to about a 4 inch diameter.
Schmear a dab of salted butter in the center.
Now, take 2 Tbs of the stuffing and squeeze them in your hands to make a ball.
Put this in the center of the dough and bring the sides of the dough up and seal at the top!
Flatten it a little with your hand... and then roll out one final time.
It should be about 6 inches in diameter.
Fry it in frying pan with a little bit of butter or ghee!
:-)
There!
We had this with tamarind chutney and alu choley! Yumee!