YOUR SOLIN GENERATED RECIPE
Crispy Lentil Stuffed Puri with Fresh Mint Chutney
Enjoy a vibrant fusion of crispy whole wheat puris generously stuffed with a savory blend of red lentils, chickpeas, and tofu, all seasoned with a hint of cumin. Paired with a refreshing mint chutney, this dish brings an exciting burst of flavors that balances hearty textures and zesty freshness, making it a delightful option for a healthful breakfast, lunch, or dinner.
INGREDIENTS
45g Whole Wheat Flour
150g Cooked Red Lentils
50g Cooked Chickpeas
75g Firm Tofu
15g Fresh Mint Leaves
10g Fresh Cilantro
1 Green Chili (approx 15g)
1 Tbsp Lemon Juice
1/2 tsp Cumin Powder
1 tsp Olive Oil
Salt & Pepper to taste
50ml Water
PREPARATION
In a small bowl, combine whole wheat flour with 50 ml of water and a pinch of salt. Knead into a smooth, pliable dough, cover, and let it rest for 15 minutes.
While the dough rests, prepare the lentil-chickpea-tofu filling. In a food processor or using a fork, coarsely mash the 150g cooked red lentils, 50g cooked chickpeas, and 75g firm tofu until combined but still slightly textured.
Mix the mashed filling with 1/2 tsp cumin powder, salt, and pepper to taste. Set aside.
For the fresh mint chutney, combine 15g fresh mint leaves, 10g fresh cilantro, 1 green chili (seeded for a milder flavor if desired), 1 tablespoon lemon juice, 1 tsp olive oil, and a pinch of salt in a blender. Blend until smooth. Adjust water to reach desired consistency if necessary.
Divide the rested dough into small balls. Roll each ball into a thin circle.
Place a spoonful of the lentil-tofu filling in the center of each rolled dough. Gather the edges to seal the filling inside, forming stuffed puris.
Heat a non-stick skillet over medium heat. Cook each stuffed puri for 2-3 minutes per side or until they are crisp and lightly golden, using minimal additional oil if needed.
Serve the crispy stuffed puris warm with a side of fresh mint chutney.