Light, Flaky Daal Puri

In my country, daily breakfast foods are called roti, puri, and parathas. They are made from whole wheat or plain flour.  Rotis are what we eat for daily breakfast, but puris and parathas are made occasionally, such as when we have company. To me nothing beats a simple dal puri for breakfast. With its light and flaky taste it is also great for snack too.

Ingredients:
Pink lentils or daal (available in Asian aisle): 1/4 cup
Ground ginger: 1/4 teaspoon
Ground onion: 1 small
Green chillies (optional): 1
Dry chillies (optional): 3
Fried onion: 1/2 cup
Coriander or Mint leaves: 1 tablespoon
Salt: 1/2 teaspoon
Flour: 1 1/2 cups
Vegetable oil for frying: 2 cups

Steps to make Dal puri:

Boil the daal with 1/4 cup of water, ginger, ground onion, and green chilli on very low heat.  Mash it with both hands when it is fully cooked and dry.  Fry the dry chillies in oil and pat it dry and mix it with the fried onions and mash it little bit.  Mix all the ingredients with daal, besides the flour. In a big bowl combine flour with 1 1/2 teaspoons of salt, 3 tablespoons of oil, and make into dough with a 1/4 cup of room temp water. Making sure the dough is not too soft. Cover for 30 minutes.

Make 8 balls of flour and daal mixture.  Flatten the flour dough with hands and put the daal in the center and close the opening.  Then cover it with a wet towel.  Dust the rolling surface with flour and roll the dough with it face down on the opening.  In the mean while heat the oil into 350 degrees and fry the daal puri until they are golden brown.  Serve it sauce or ketchup.