A classic North Indian treat! These are crispy, puffed-up whole wheat breads stuffed with a savory, spiced filling of chana dal. Perfect for festive meals or a special weekend brunch, often served with kheer or a simple potato curry.
Prep20 min
Cook40 min
Soak180 min
Servings4
Serving size: 4 puris
571cal
19gprotein
76gcarbs
Ingredients
2 cup Atta
2 tbsp Ghee (1 tbsp for dough, 1 tbsp for filling)
1.5 tsp Salt (0.5 tsp for dough, 1 tsp for filling)
1 cup Water (for kneading, use as needed)
1 cup Chana Dal (rinsed and soaked for at least 3 hours)
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
A vibrant and tangy South Indian condiment made with ripe tomatoes, onions, and a blend of aromatic spices. This versatile chutney, with its perfect balance of sweet, sour, and spicy notes, is an essential accompaniment for idli, dosa, uttapam, and various other South Indian dishes.
Soul-satisfying Dal Puri with perfectly spiced Aloo Dum – pure homestyle comfort food at its best!
This bihari dish is perfect for lunch. With 1006.74 calories and 26.639999999999997g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
0.5 tsp
Garam Masala
1 tsp Saunf (coarsely crushed)
0.25 tsp Hing
1 inch Ginger (peeled and grated)
2 Green Chili (finely chopped)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Cook the Dal (Approx. 15 minutes)
Drain the soaked chana dal. In a pressure cooker, combine the dal, 1.5 cups of fresh water, 0.25 tsp turmeric powder, and a pinch of salt.
Pressure cook on medium heat for 2-3 whistles, or until the dal is cooked but still holds its shape. It should not be mushy.
Once the pressure releases naturally, open the cooker. Drain any excess water completely using a colander. Let the dal cool down.
Transfer the cooled dal to a grinder and pulse a few times to get a coarse, dry paste. Do not add any water.
2
Prepare the Dough (Approx. 10 minutes + 20 minutes rest)
In a large mixing bowl, combine the atta, 1 tbsp ghee, and 0.5 tsp salt. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
Gradually add lukewarm water and knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should be slightly softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
3
Sauté the Filling (Approx. 7 minutes)
While the dough rests, heat 1 tbsp of ghee in a pan over medium heat. Add the hing and coarsely crushed saunf. Sauté for 30 seconds until aromatic.
Add the grated ginger and chopped green chilies. Sauté for another minute.
Add the ground dal paste to the pan along with the remaining turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and 1 tsp salt.
Mix everything well and cook for 4-5 minutes, stirring continuously, until the mixture is completely dry and fragrant. Set aside to cool completely.
4
Stuff and Roll the Puris (Approx. 15 minutes)
Knead the rested dough for a minute. Divide it into 16 equal-sized balls.
Divide the cooled dal filling into 16 equal portions and roll them into small balls.
Take one dough ball and flatten it into a 3-inch circle. Place a filling ball in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top. Remove any excess dough.
Gently flatten the stuffed ball. Lightly dust it with dry flour and carefully roll it into a 4-5 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
5
Fry the Puris (Approx. 15 minutes)
Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking. Test by dropping a tiny piece of dough; it should sizzle and rise to the surface immediately.
Carefully slide a rolled puri into the hot oil. Gently press it down with a slotted spoon to encourage it to puff up.
Once it puffs, flip it over and fry the other side until it's golden brown and crisp, about 30-40 seconds per side.
Remove the puri with the slotted spoon, letting excess oil drip back into the pan. Place it on a wire rack or paper towel-lined plate.
Repeat the process for the remaining puris, frying one or two at a time. Serve hot.
4
Serving size: 1 cup
373cal
7gprotein
38gcarbs
23gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
1 medium Red Onion (Approx. 150g, roughly chopped)
2 tbsp Sesame Oil (Also known as gingelly oil, divided)
1 tsp Chana Dal
1 tsp Urad Dal
4 cloves Garlic (Peeled and roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
1 tsp Salt (Adjust to taste)
0.5 tsp Mustard Seeds
0.25 tsp Asafoetida
1 sprig Curry Leaves (About 10-12 leaves)
2 tbsp Water (As needed for grinding)
Instructions
1
Sauté Dals and Aromatics
Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2
Cook the Tomatoes
Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3
Cool and Grind the Mixture
Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
Once cooled, transfer the entire mixture to a blender or mixie jar.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
Blend to a smooth or slightly coarse paste, as per your preference. Add 1-2 tablespoons of water only if necessary to aid the grinding process.
4
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.
5
Combine and Serve
Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.
