Dalpuri
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Lentil Stuffing
- b.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.
- c.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.
- d.Once the pressure releases naturally, open the cooker. Drain any excess water completely using a fine-mesh sieve. Let the dal cool down.
- e.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.
- f.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.
- g.Add the ground dal paste, red chili powder, cumin powder, coriander powder, and garam masala. Mix thoroughly.
- h.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
Step 2
- a.Knead the Dough
- b.In a large mixing bowl, combine the atta, the remaining 0.5 tsp of salt, and 1 tbsp of oil.
- c.Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add lukewarm water and knead to form a smooth, pliable, and medium-firm dough, similar to chapati dough.
- e.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
Step 3
- a.Assemble and Roll the Puris
- b.After resting, knead the dough again for a minute until smooth. Divide it into 16 equal-sized balls.
- c.Take one dough ball and flatten it with your palms. Use your fingers to shape it into a small 3-inch cup or bowl.
- d.Place about 1 to 1.5 teaspoons of the cooled dal stuffing in the center.
- e.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.
- f.Gently flatten the stuffed ball between your palms. Lightly dust it with dry atta.
- g.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
Step 4
- a.Fry the Dalpuris
- b.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).
- c.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.
- d.Carefully slide one rolled puri into the hot oil. It will sink and then rise.
- e.As it rises, gently press it down with a slotted spoon. This helps the puri to puff up beautifully.
- f.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.
- g.Remove the dalpuri from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- h.Repeat the process for all the remaining puris. Serve immediately while hot and puffy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dal filling must be completely dry. Any moisture will create steam during frying and can cause the puris to tear or not puff up.
- 2Do not overstuff the dough balls. A small amount of filling is enough to give flavor without compromising the structure.
- 3Ensure the stuffed dough balls are sealed perfectly to prevent the filling from leaking into the oil, which can cause splattering.
- 4Maintain a consistent medium-high temperature for the oil. If it's too cool, the puris will be oily; if it's too hot, they will burn on the outside before cooking through.
- 5Resting the dough is a non-negotiable step. It makes the dough more elastic and much easier to roll without tearing.
- 6Roll the puris with a gentle and even hand. Pressing too hard in one spot can cause the filling to break through.
Adapt it for your goals.
Lentil Variation
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.
Spice VariationSpice Variation
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.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
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.
Provides Sustained Energy
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.
Frequently asked questions
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.