Dal Puri

**Prepare the chana dal filling:** Rinse chana dal and soak for 2 hours. Drain and grind coarsely with green chillies and ginger — do not make a smooth paste; a slightly grainy texture is ideal.

**Cook the filling:** Heat 1 tbsp oil in a pan. Add cumin seeds, fennel seeds, and asafoetida. Add the ground dal mixture and cook on medium heat for 8–10 minutes, stirring frequently, until the moisture evaporates and the filling is dry and fragrant.

**Season the filling:** Add turmeric, red chilli powder, coriander powder, and salt. Mix well and cook for another 2 minutes. Stir in chopped coriander leaves. Remove from heat and let cool completely.

**Make the dough:** Combine whole wheat flour, a pinch of salt, and 1 tbsp oil. Add water gradually and knead into a smooth, pliable dough. Cover and rest for 15 minutes.

**Divide and fill:** Divide the dough into 12 equal balls. Flatten each ball slightly, place a tablespoon of the dal filling in the centre, and bring the edges together to seal tightly.

**Roll the puris:** Gently roll each filled ball into a 10–12 cm disc, being careful not to press too hard so the filling doesn't burst through.

**Heat the oil:** Pour oil into a deep kadai and heat to 180°C. Test by dropping a small piece of dough — it should rise to the surface immediately.

**Fry the puris:** Slide one puri at a time into the hot oil. Press gently with a slotted spoon to help it puff up. Fry for 1–2 minutes per side until golden brown and crisp.

**Drain and serve:** Remove with a slotted spoon and drain on paper towels. Serve hot with aloo sabzi, tamarind chutney, or pickle.