Dalpuri

Methods/steps

1. Take wheat flour, oil or ghee  and salt. Mix it and rub the flour to get oil and salt mixed well. Then add water little by little, knead and make a soft dough.
2. Heat 1 tbs oil in a pressure cooker add whole coriander, red chilli, cumin seed, asafoetida, turmeric powder and then put gram pulse with 1/2 cup of water and cook at full pressure and after the first whistle, take off the stove.
3. Open the cooker after 2 minutes. Dal should be cooked,but not mashed up. Drain off water ( if any) .
4. Grind  the gram daal mixture on grinding stone (sil batta) or in a mixi, then mix chat masala and keep aside.
5. Make small balls of the dough then take a small amount of filling and place in the center of the rolled out dough. Wrap the dough around the filling ball, close and seal well. Dust some flour and then lightly flatten the dough with hand.
6. With a rolling pin, roll out carefully to make a round puri as desired size.
7. Heat oil in kadahi and fry the puries carefully till golden brown. (if you want less oil then toast  in non stick pan like normal parathas by using less oil)
8. Serve with pumpkin vegetable and rasiyaao (kheer).