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.
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.
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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 571.09 calories per serving with 18.65g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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.
Pro Tips
1Ensure the dal filling is completely dry. Any moisture will cause the puris to tear while rolling and absorb excess oil while frying.
2The dough should be soft and pliable. A stiff dough will make it difficult to roll and the puris may turn out hard.
3Seal the stuffed dough balls very well. Any opening will cause the filling to leak into the oil.
4Fry the puris in medium-hot oil. If the oil is too hot, they will burn quickly. If it's not hot enough, they will become oily and won't puff up.
5Roll the puris gently with even pressure. If you press too hard in one spot, the filling might break through the dough.
6Let the cooked dal and the sautéed filling cool down completely before stuffing to prevent the dough from becoming sticky.
Recipe Variations
Filling Variation
Filling Variation
For a different flavor profile, you can use yellow moong dal instead of chana dal. The process remains the same, but moong dal cooks faster.
Spice Adjustment
Spice Adjustment
Add 1/2 teaspoon of amchur (dry mango powder) to the filling for a tangy taste or a pinch of black salt (kala namak) for a unique flavor.
Healthier Version
Healthier Version
For a lower-fat option, you can roll the puris slightly thicker and cook them on a tawa with a little ghee, similar to a stuffed paratha. The texture will be different but still delicious.
Health Benefits
✨
Rich in Plant-Based Protein
Chana dal is an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
✨
Good Source of Dietary Fiber
Both whole wheat flour (atta) and chana dal are high in dietary fiber. Fiber aids in digestion, helps maintain bowel regularity, and promotes a feeling of fullness.
✨
Provides Sustained Energy
The complex carbohydrates from whole wheat flour provide a steady and sustained release of energy, keeping you feeling energized for longer compared to refined flours.
Frequently Asked Questions
Is Dal Puri healthy?
Dal Puri offers nutritional benefits from the protein and fiber in chana dal and whole wheat flour. However, since it is deep-fried, it is high in calories and fat. It is best enjoyed in moderation as part of a balanced meal.
How many calories are in one Dal Puri?
On average, one medium-sized Dal Puri contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.
Why didn't my puris puff up?
Common reasons include the dough being too stiff, rolling the puri too thin, not sealing the filling properly, or the oil not being at the correct temperature (either too hot or not hot enough). Ensure the oil is at a steady medium-high heat for best results.
Can I make these ahead of time?
You can prepare the dough and the filling up to a day in advance and store them in separate airtight containers in the refrigerator. However, Dal Puris taste best when they are fried fresh and served hot and crispy.
My filling is leaking while rolling. What did I do wrong?
This usually happens if the dal filling is too moist or if the dough ball wasn't sealed properly. Ensure the cooked dal is drained well and the filling is sautéed until completely dry. Also, make sure to pinch the seams of the dough ball tightly before rolling.
