Urad Dal Bhakri
Enhancing whole-wheat bhakris with some kind of stuffing is a great idea because it makes it more satiating and also adds more punch to it. In this Stuffed Urad Dal Bhakri, the idea is to make mini bhakris stuffed with a tongue-tickling Urad Dal mixture that is perked up with roasted and crushed spices. These mini stuffed bhakris are cooked on a tava, which makes it suitable for people with high cholesterol or diabetes, without compromising on taste. The flavorful topping is also devoid of any fat. Two of these bhakris make a satiating snack.
For the dough
1.Combine the whole wheat flour and salt in a deep bowl, mix well knead into a semi-soft dough using enough water.
2.Divide the dough into 14 equal portions and keep aside.
For the stuffing
1.Soak the Urad Dal in enough water in a deep bowl for 1 hour. Drain well.
2.Combine the Urad Dal and 2 tbsp of water in a mixer and blend to a coarse paste. Keep aside.
3.Heat the oil in a broad non-stick pan, add the cumin seeds, coriander seeds and Green Chillies.
4.When the seeds crackle, add the Urad Dal paste, black pepper and salt, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
5.Remove from the flame and keep aside to cool completely.
6.Divide the stuffing into 14 equal portions and keep aside.
How to Proceed
1.Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
2.Place a portion of the Urad Dal stuffing in the center, bring together all the sides and seal the edges.
3.Roll it out again into 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
4.Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides.
5.Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and golden brown spots appear on both the sides.
6.Repeat steps 1 to 5 to make 13 more stuffed Ural dal bhakris.