1/2 cup gram daal (chana)
1/2 cup yellow moong daal
2 cloves garlic
3 peppercorns
2 black cardamoms
1/2 tsp cumin seeds
4 cups wheat flour (use half maida and half wheat flour, if so desired)
4 tbls oil
Salt to taste Oil for frying
Method
1. Wash and soak daals for at least three to four hours.
2. Drain and blend to a paste using little water. Keep aside.
3. Grind the spices. Put two tablespoons oil in a frying pan and fry the lentil paste till brown and aroma comes out.
4. Add a little more oil if needed, but remember that the paste should be dry.
5. Add salt for taste.
6. Add the remaining oil to the flours and knead out stiff dough. Add a pinch of baking powder while kneading. Roll out the dough into big rotis. Cut out small rounds using a cutter.
7. Place a little daal on one and cover with another round. Make as many as you can. Heat oil and fry to a golden brown. It’s a delicious accompaniment to this tomato dish.
8. For convenience and to save time, you can prepare daal and freeze it and take out and thaw at room temperature whenever you need it and fill inside the puris. It will soften as the puris fry so no need to rewarm it separately.
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