Dal Bhari Puri

Filling:

Soak chana dal overnight.

Heat oil in a pan, add cumin seeds, and red chilli, then add dal, fry until golden brown/red.

Grind it in a mixer after it has cooled.

Method for Puri:

Mix ghee and atta, then knead into not-so-soft dough.

Shape into small balls.

Roll into thick and small rounds.

Place the filling at the centre, gather the sides together and make a ball.

Roll this out into a puri and fry in oil.

Serve with dahi chatani.