Chana Dal ki Puri, also known as Dal ki Puri, is a traditional North Indian recipe. These chana dal stuffed puris are mandatorily served along with kheer on special days like Ardra Nakshatra. Most of the Kayastha homes made these recipe during Chitragupta puja or bhai dooj. Chana Dal ki Puri can be served with any Indian curry of your choice or with kheer. Learn how to make these delicious chana dal stuffed puris served.
You can also checkout our: Aloo ki Puri, Plain Puri.
Ingredients
Dough Ingredients:
- Refined flour (Maida) or Wheat flour (Atta) – 1 ½ cups
- Clarified butter (Ghee) – 1 tsp
- Salt to taste
- Water as required
- Refined oil or sunflower oil for deep frying
Stuffing Ingredients:
- Split Bengal Gram (Chana dal) – 1 cup
- Cloves – 2
- Green cardamoms – 2
- Black cardamoms – 1
- Bay leaf – 1
- Star anish – 1 petal
- Cinnamon stick – 1/2 inch
- Turmeric powder – 1 teaspoon
- Salt to taste
- Water – 2 cups
Tempering:
- Ginger paste – 1 teaspoon
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Hing powder – 1/4th teaspoon
- Dry roast cumin seeds powder – 1/2 tablespoon
- Ghee (clarified butter) or oil for cooking & roasting, as required
Instructions
- Prepare the Dough:
- In a big bowl add refined flour, clarified butter and salt and mix well with your fingertips. Add water little by little to the mixture and knead the flour mixture and make a smooth dough. Cover the dough with wet muslin cloth and let it rest for 10 minutes.
2. Prepare the Filling of Chana Dal ki Puri:
i. Cook the Chana Dal:
- Rinse the chana dal in water three to four times. Drain all the water. Boil the chana dal in a pressure cooker along with cloves, green & black cardamom, bay leaves, cinnamon stick, star anish, salt, turmeric powder and water close the pressure cooker lid.
- Cook on medium flame for 20 minutes (6 to 7 whistles) or till the dal is cooked. Turn off the flame and let it sit for 10 minutes for the pressure to release completely. Once pressure has released, open the cooker and mash them with a spoon and set aside.
ii. Spicing up the Filling:
- Heat ghee in a pan on medium heat and add ginger paste and sauté 1 minute. Add red chili powder, turmeric powder, hing and mix well, cook at least 1 minute.
- Now transfer the mixture into pan and mix well making sure all the ingredients are well combined. Allow to cook 5 minutes and turn off the gas.
- Add roasted cumin powder and mix well.
3. Assemble and Cook:
- After the dough has rested for 10 minutes, knead slightly. Divide the dough into equal-sized balls. Take one ball and dust it with some flour. Roll it out into a small circle. Place a spoonful of the dal mixture in the center of the circle. Bring the edges of the dough together to cover the dal mixture and form a ball. Press down gently with your hands.
- Roll them into small circles but medium thickness.
- Heat refined oil in a deep frying pan wok or kadai on medium heat. Once hot than add one puri at a time and fry gently pressing down with the frying spoon in a circular motion.
- Turn and cook other side for another minute till light golden brown. Drain on an absorbent paper. Repeat the frying process with the remaining dough balls.
- Serve with any kind of curry, chai or rice kheer.
