A classic North Indian fried bread stuffed with a savory, spiced lentil filling. These golden, puffy puris are perfect for festive meals or a special weekend brunch, often served with kheer or a simple aloo curry.
Prep45 min
Cook25 min
Soak240 min
Servings4
Serving size: 4 puris
427cal
19gprotein
76gcarbs
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 4 hours, or overnight)
A classic North Indian stir-fry where tender potatoes and cauliflower are cooked with onions, tomatoes, and aromatic spices. This simple, comforting dish is a staple in Indian homes and pairs perfectly with roti or dal.
Crispy, protein-packed dalpuri with perfectly spiced aloo gobhi – a soul-satisfying homestyle meal!
This bihari dish is perfect for lunch. With 661.62 calories and 25.05g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Divided for dough and stuffing)
1 cup Water (For kneading the dough, as needed)
Instructions
1
Prepare the Lentil Stuffing
Drain the soaked chana dal. In a pressure cooker, combine the dal, 1 cup of fresh water, 0.5 tsp turmeric powder, and 1 tsp of salt.
Pressure cook on medium heat for 2-3 whistles, or until the dal is soft enough to be mashed easily but still holds its shape. Avoid making it mushy.
Once the pressure releases naturally, open the cooker. Drain any excess water completely using a fine-mesh sieve. Let the dal cool down.
Transfer the cooled dal to a grinder or food processor. Pulse a few times to get a coarse, dry paste. Do not add any water.
Heat 1 tbsp of oil in a non-stick pan over medium heat. Add the asafoetida, grated ginger, and green chilies. Sauté for 30-40 seconds until fragrant.
Add the ground dal paste, red chili powder, cumin powder, coriander powder, and garam masala. Mix thoroughly.
Cook on low heat for 5-7 minutes, stirring constantly, until the mixture becomes dry, crumbly, and aromatic. This step is crucial to remove all moisture. Set aside to cool completely.
2
Knead the Dough
In a large mixing bowl, combine the atta, the remaining 0.5 tsp of salt, and 1 tbsp of oil.
Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead to form a smooth, pliable, and medium-firm dough, similar to chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the puris easier to roll.
3
Assemble and Roll the Puris
After resting, knead the dough again for a minute until smooth. Divide it into 16 equal-sized balls.
Take one dough ball and flatten it with your palms. Use your fingers to shape it into a small 3-inch cup or bowl.
Place about 1 to 1.5 teaspoons of the cooled dal stuffing in the center.
Bring the edges of the dough together, pleating as you go, to enclose the stuffing completely. Pinch the top to seal it tightly and remove any excess dough.
Gently flatten the stuffed ball between your palms. Lightly dust it with dry atta.
Using a rolling pin, carefully and gently roll it out into a 4-5 inch circle. Apply even, light pressure to prevent the stuffing from tearing through the dough.
4
Fry the Dalpuris
Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The ideal temperature is around 175-180°C (350-360°F).
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Carefully slide one rolled puri into the hot oil. It will sink and then rise.
As it rises, gently press it down with a slotted spoon. This helps the puri to puff up beautifully.
Once the bottom is golden brown (about 30-45 seconds), flip it over and fry the other side until it's also golden and crisp.
Remove the dalpuri from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
Repeat the process for all the remaining puris. Serve immediately while hot and puffy.
235cal
6gprotein
27gcarbs
12gfat
Ingredients
500 g Cauliflower (Cut into 1.5-inch florets)
300 g Potatoes (Peeled and cut into 1-inch cubes)
3 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
1 large Yellow Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise, adjust to taste)
2 medium Tomatoes (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
0.25 cup Water (As needed for steaming)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the asafoetida, followed immediately by the finely chopped onion.
Sauté the onions for 5-7 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 6-8 minutes, mashing them with the back of a spoon, until they break down and the oil begins to separate from the masala.
Add the ground spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring constantly to prevent burning.
2
Cook the Vegetables
Add the potato cubes and cauliflower florets to the pan. Sprinkle with salt.
Gently toss for 2-3 minutes, ensuring the vegetables are evenly coated with the spice mixture.
Pour in 1/4 cup of water. This will create steam to cook the vegetables without making a gravy.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15-20 minutes.
Stir gently every 5-7 minutes to prevent the vegetables from sticking to the bottom. If the pan seems too dry, add another tablespoon of water.
Check for doneness by piercing a potato cube with a fork; it should be tender but not falling apart. The cauliflower should have a slight bite.
3
Finish and Garnish
Once the vegetables are cooked, remove the lid. If there's any excess moisture, increase the heat to medium and cook for 1-2 minutes, stirring gently, until it evaporates.
Sprinkle the garam masala over the sabzi. Crush the kasuri methi between your palms to release its aroma and add it to the pan.
Gently mix everything to combine the finishing spices. Turn off the heat.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving to allow the flavors to meld. Serve hot with roti, paratha, or as a side with dal and rice.
