Stuffed Puris

Ingredients
Atta
Moong Dal
Green Chillies
Salt
Water
Oil

Get Cooking!
1. Soak the moong dal for an hour or so. Drain the water.
2. Grind this into a coarse paste with green chillies and salt. Set aside.
3. Knead the atta with some salt, oil into a dough using minimal water.
4. Roll out very thin puris (of say diameter 3-4″).
5. Place a tsp of the coarse paste in the middle. Fold the puri into half and seal the edges with some water.
6. Fry these stuffed puris in oil on a medium-low heat.
7. Turn these puris around with a ladle to cook them evenly till they are golden brown. (the puris tend to flop to one side which would be heavy because of the stuffing…hence this point )
8. Serve with ketchup or chutney.

Tips

You could make the dough and roll out the puris and save them inside an old magazine while the dal is being soaked.
You could cut out the edges using a somasi cutter or the serrated roller cutter thingie?!
For the paste, I added a bit of chat masala. So, use imagination for the stuffing.
I also did all the stuffed puris before starting to fry them up

One huge tip! Since I had leftover puris and no stuffing, I still fried these up like usual puris which turned out to be crispy like papads. Break these up to a powder and add powdered sugar. You could eat them as is as a powder or be more adventurous with calories, add ghee and roll these into a ball to make puri urundai