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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.
For 4 servings
Prepare the Lentil Stuffing
Knead the Dough
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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.
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 427.89 calories per serving with 17.88g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Assemble and Roll the Puris
Fry the Dalpuris
You can make this recipe with yellow moong dal instead of chana dal for a lighter texture and different flavor profile. The preparation process remains the same.
Add 1/2 teaspoon of crushed fennel seeds (saunf) and a pinch of amchur (dry mango powder) to the stuffing for a slightly tangy and more aromatic flavor.
For a lower-oil version, you can cook these on a tawa like a paratha, brushing with a little oil or ghee on both sides until golden. They won't puff up like a puri but will still be delicious.
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of whole wheat flour (atta) and lentils provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Dalpuri is rich in complex carbohydrates from whole wheat and lentils, which provide a steady release of energy, keeping you full and energized for longer.
Dalpuri can be part of a balanced meal. The stuffing is healthy, providing protein and fiber from lentils. However, since it is deep-fried, it is high in calories and fat. Enjoy it in moderation, perhaps for special occasions.
One serving of Dalpuri, which is typically 4 puris, contains approximately 590-620 calories. The exact number can vary based on the amount of oil absorbed during frying.
There are a few common reasons: 1) The oil was not hot enough. 2) The dough was too stiff or too soft. 3) The puri was rolled too thick or unevenly. 4) There was a tear or hole in the puri, allowing steam to escape.
Yes, you can prepare both the dough and the filling a day in advance. Store them in separate airtight containers in the refrigerator. Bring the dough to room temperature for about 30 minutes before you start rolling.
Store leftover dalpuris in an airtight container at room temperature for up to a day. They will lose their crispness but can be reheated on a tawa (skillet) for a minute on each side to refresh them.
It's best to freeze them uncooked. Assemble and roll the puris, then place them on a baking sheet lined with parchment paper, ensuring they don't touch. Freeze until solid, then transfer to a freezer-safe bag. You can fry them directly from frozen, adding an extra minute to the cooking time.