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 delightful North Indian staple where tender pumpkin is cooked in a medley of spices, balancing sweet and tangy flavors perfectly. This comforting sabzi, often reminiscent of festive meals and temple feasts, comes together quickly and pairs beautifully with hot puris.
Crispy, energy-giving dalpuri with tangy & perfectly spiced kaddu sabzi – a delightful comfort food combo!
This bihari dish is perfect for dinner. With 562.97 calories and 20.759999999999998g 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.
136cal
2gprotein
18gcarbs
8gfat
Ingredients
500 g Red Pumpkin (Peeled and cubed into 1-inch pieces)
2 tbsp Mustard Oil
0.5 tsp Fenugreek Seeds
2 pcs Dried Red Chilies (Broken in half)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
1 tbsp Jaggery (Powdered or grated)
1 tsp Dry Mango Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Water
Instructions
1
Prepare the tempering (Tadka).
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial for removing the pungent taste of raw mustard oil.
Immediately reduce the heat to low. Add the fenugreek seeds and allow them to sizzle for about 30 seconds until they turn a darker brown, but be careful not to burn them.
Add the broken dried red chilies and asafoetida. Sauté for another 15-20 seconds until the chilies darken and the spices are fragrant.
2
Cook the pumpkin.
Carefully add the cubed pumpkin to the pan. Stir well to coat the pieces evenly with the tempered oil and spices.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything thoroughly.
Pour in 1/4 cup of water. Bring to a simmer, then cover the pan with a lid. Reduce the heat to low-medium and cook for 12-15 minutes, stirring occasionally, until the pumpkin is fork-tender.
3
Add sweet and sour flavors.
Once the pumpkin is soft, use the back of your spatula or a potato masher to gently mash about half of the pumpkin pieces. This creates a creamy texture while leaving some chunks intact.
Add the grated jaggery and dry mango powder. Stir well until the jaggery completely dissolves into the sabzi.
Continue to cook, uncovered, for another 3-4 minutes on medium heat, allowing the flavors to meld and any excess moisture to evaporate, resulting in a semi-dry consistency.
4
Garnish and serve.
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the sabzi.
Give it a final gentle mix. Let the sabzi rest for 5 minutes to allow the flavors to deepen.