Clean and soak Urad dal in water for 5-6 hours
In a bowl add flours, 2 tbsp ghee and salt. Mix well. You can make this completely with wheat flour or maida or mix
Add warm water and knead to smooth dough. Cover and rest aside for 30 minutes
Dry roast spices until aromat.Allow to cool completely
Grind spices to fine powder and keep it aside
Drain excess water from dal. Grind dal, ginger and green chillies, 3 tbsp water to semi coarse paste. It should neither be smooth or coarse
Heat 1/2 tbsp ghee in a pan. Add hing and mix well
Add ground paste and saute over low heat for 3-4 minutes
Add salt, sugar, ground spices and mix well. Saute for 3-4 minutes over low heat until mixture comes together
Allow to cool lightly, grease palms with ghee. Shape mixture into small round balls
Divide dough into small portion. Apply ghee on each portion. Roll into Puris. Place the dal balls at the centre
Seal the Puri completely, stuffing should not leak out. Apply ghee and roll into Puris
Deep fry until puffed up and golden brown over medium heat. Drain excess oil over kitchen towel
Serve hot with Cholar Dal or Dum Aaloo
