Ingredients
Aata (wheat flour) - 2 cup
Chana Daal - 1/2 cup
Jeera - 1 tsp
Haldi Powder - 1/2 tsp
Garam Masala Power - 1 tsp
Tejpatta - 2
Red Chilli - 2-3
Pure Ghee - 50 gm
Salt to taste
Method of Preparation
1. Knead the aata with water to soft dough and keep aside covered.
2. Soak chana daal in water for 2-3 hours.
3. Heat 1 and a 1/2 tsp ghee in a kadahi. Add jeera, tejpatta and red chillies.
4. When colour changes, add soaked chana daal, salt and garam masala.
5. Cover and cook daal with some water.
6. When done, evaporate any remaining water to ensure that cooked daal is completely dry.
7. Cool and grind in a mixie or silbatta.
8. Now, divide dough into pedas (loyia) and roll out small puris.
9. Put a little daal in the centre of puris and close from all sides.
10. Roll out again to spread daal filled puris to convenient size and thickness.
11. Deep fry like puris in a kadahi or cook like parathas on a tawa.
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