Dal Puri Recipe (chana dal puri)

A classic Bihari-style poori called a chana dal puri is filled with chana dal that has been spice-cooked. These puris with Bengal gram dal filling are made of wheat flour, chana, and deep-frying.

The chana dal stuffing of this Bihari style puri is very simple to make yet extremely delicious and easy to make. Kids love the delicious filling in these moong dal puris. Made with a combination of spices, lentils, and all-purpose flour, anyone can make this easy dal puri recipe with perfection.

So, the next time when you have a celebration at home or whenever you feel like relishing something delicious, try this tasty and healthy dal puri and woo your loved ones with your exceptional cooking skills!

Ingredients for dal puri recipe

Chana Dal Stuffing

• 1 cup Chana Dal
• 2 tsp Cooking Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1/4 tsp Asafoetida / Hing
• 1 tsp Grated ginger
• 2 small green chili
• 1 teaspoon Red Chilli powder
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Salt to taste
• 1 tablespoon chopped Coriander (Dhania) Leaves (optional)

Dough

• 500 gm all-purpose flour
• 2 tablespoons Ghee
• Salt to taste
• Water to knead the dough
• Cooking Oil for deep frying

Instructions for Dal Puri

To make the dal stuffing

1. Wash the chana dal well. Soak for an hour in enough water.
2. Then rinse well and drain the excess water.
3. Transfer the dal to a pressure cooker along with 2 cups water.
4. pressure cook chana dal with enough water for about 2 whistles or until cooked enough to get easily mashed.
5. Drain the chana dal, making sure it is soft and well-cooked.
6. Using a potato masher or a hand blender, coarsely mash the chana dal but do not puree it. We want some texture to remain.
7. Heat a nonstick pan with cooking oil.
8. Add cumin seeds along with hing (Asafoetida) and let it splutter.
9. Once they splutter, add the ginger and green chilies and saute them for a minute.
10. Then add red chilli powder, coriander powder, Turmeric Powder, and salt to taste.
11. Mix Everything Well.
12. Add the mashed chana dal, pressing with the ladle to make sure the dal is all soft.
13. Cook on high making sure the dal is well cooked and easy to stuff as well.
14. Switch off the flame and mix in the coriander leaves. Keep this mixture aside.

For the dough

1. Take a bowl, and add all-purpose flour and ghee along with some salt.
2. Mix the ghee and salt very well with the flour.
3. Now, add water a little at a time and Knead to a smooth pliable dough.
4. While adding water you need to be careful, simply because adding too much water at a time can spoil the taste and texture of the puri.
5. Pinch small portions of the dough. Then, make small balls.
6. Take one ball and flatten it with your fingers or with a rolling pin.
7. Then add a spoonful of the prepared mixture. Bring the edges of the dough together.
8. Then begin to join the edges at the center. Excess dough can be pinched off and removed.
9. Seal well and ensure that the poori does not have cracks.
10. Flatten using fingers first on a flat board. Roll this with a rolling pin very carefully so that the puri does not rupture.
11. Heat oil in a pan over medium flame.
12. When the oil is hot, gently slide the pooris.
13. After a few seconds, the poori will come up and start puffing. Gently nudge each poori with a spoon, so that it puffs up well.
14. Fry till the base becomes lightly golden. Fry the second side also till it becomes light golden.
15. Drain and remove on a plate lined with tissue paper. Fry the remaining puris in the same manner.
16. Do try this recipe, rate it and let us know how it turned out to be.

Tips and Variations

• You can also use whole wheat flour instead of all-purpose flour.
• You may make parathas in the same way instead of puris if you don’t want to deep fry.
• Do not let the dal mixture turn stiff. It should remain soft.
• Always make sure the chana dal is well cooked and mashed, or else it will come out during rolling out.
• You can skip finely chopped coriander leaves to the dal mixture.
• Also do not overcook the dal since it will make the puri mushy.
• You may also make the same recipe with soaked moong dal.

Serving suggestions