Dalpuri

1. 1
   prep · ~25 min

   Soak and cook the chana dal.

   1.Wash 1 cup chana dal thoroughly and soak in enough water for 2 hours.

   2.Drain the soaking water and add dal to a pressure cooker with 3 cups fresh water and 1 pinch turmeric.

   3.Pressure cook for 3-4 whistles until dal is just tender but not mushy.

   4.Drain the dal completely and spread on a plate to cool and dry.

   TIPThe dal must be completely dry before stuffing — any moisture will tear the dough.
2. 2
   knead · ~18 min

   Knead the dough.

   1.In a large bowl, combine 2 cups whole wheat flour with 1 pinch salt and 1 tsp oil.

   2.Gradually add about 0.75 cup water, kneading to form a smooth, soft dough.

   3.Cover with a damp cloth and rest for 15 minutes.

   TIPResting the dough relaxes the gluten and makes rolling easier.
3. 3
   temper · ~7 min

   Make the dal filling.

   1.Heat 2 tsp oil in a pan over medium heat until shimmering.

   2.Add cumin seeds and fennel seeds, let them splutter for 30 seconds.

   3.Add 1 pinch asafoetida and cook for a few seconds until fragrant.

   4.Add the boiled and drained chana dal, red chili powder, sugar, and 0.5 tsp salt.

   5.Sauté for 2-3 minutes until everything is well combined.

   6.Turn off the heat, add garam masala, chopped green chili, and grated ginger. Mix well.

   7.Let the filling cool completely, then coarsely mash with a potato masher.

   TIPMash the dal coarsely — not a paste. Small dal pieces give texture to the puri.
4. 4
   prep · ~8 min

   Portion and stuff the dough.

   1.Divide the dough into 8 equal lemon-sized balls.

   2.Divide the dal filling into 8 equal portions.

   3.Roll each dough ball into a small 3-inch disc.

   4.Place one portion of dal filling in the center, gather the edges, and pinch to seal.

   5.Gently flatten the sealed ball and dust with dry flour.

   TIPSeal the top completely and flatten gently — any opening will leak filling during rolling.
5. 5
   prep · ~7 min

   Roll out the stuffed puris.

   1.Dust the work surface with dry flour and place a stuffed ball seam-side up.

   2.Roll gently into a 5-6 inch disc, applying even pressure from center outward.

   3.Keep the puri slightly thicker than a regular roti — about 2-3 mm thick.

   4.Repeat with all stuffed balls, keeping rolled puris covered with a dry cloth.

   TIPRoll with light, even strokes. Heavy pressure causes the dal to break through.
6. 6
   fry · ~15 min

   Shallow fry the dalpuris.

   1.Heat a tawa or flat skillet over medium-high heat.

   2.Place a rolled dalpuri on the hot tawa and cook for 30-40 seconds until bubbles appear.

   3.Flip, drizzle about 1.5 tsp oil around the edges and on top, and press gently with a spatula.

   4.Flip again, drizzle the same amount of oil, and press until both sides are golden and crisp.

   5.Repeat with remaining dalpuris, adjusting heat as needed.

   TIPMedium-high heat gives you crisp puris — low heat makes them hard and greasy.
7. 7
   serve

   Serve hot with aloo sabzi or pickle.

   Serve the dalpuris immediately while crisp and warm. They go beautifully with dry potato curry (aloo sabzi), a side of pickle, or simply yogurt.

Cuisines we love