Swala
AI-drafted · awaiting admin review
Deep-fried puris stuffed with spiced ground dal, made in Garhwal for festivals and as food for journeys.
Region: Garhwal, UttarakhandOccasion: Festivals, fairs and travelTime: 1 hr + overnight soakingServes: 4Vegan
Ingredients
- 2 cups wheat flour
- ½ cup split urad dal or horse gram, soaked overnight
- 1 tsp cumin seeds
- 1 green chilli and 1 tsp ginger
- A pinch of hing
- Salt to taste
- Mustard oil for frying
Method
- Knead the flour with salt and water into a firm dough and rest for 20 minutes.
- Grind the soaked dal coarsely with cumin, chilli, ginger, hing and salt, with very little water.
- Make small balls of dough, stuff each with a spoonful of dal paste and seal.
- Roll gently into small rounds without letting the filling burst out.
- Deep-fry in hot mustard oil until puffed and golden. Serve with raita or vegetables.
History
Swala are an old Garhwali preparation that stay good for a day or two, which made them ideal for long walks between hill villages.
Significance
They are made at festivals and given to family members setting out on a journey.