Chana Dal ki Puri Recipe
Authentic Chana Dal ki Puri Recipe
Chana Dal ki Puri recipe is a festive North Indian dish with a crispy outer layer and a flavorful spiced lentil stuffing. Families especially prepare it during puja days and celebrations because it feels rich and comforting. Moreover, the crunchy puri and aromatic chana dal filling create a perfectly balanced bite. In fact, many households consider it a special-occasion staple.
Unlike plain puri, this version includes a stuffed center; therefore, it offers deeper flavor and better texture. As a result, it pairs beautifully with both sweet and savory dishes.
Cultural Significance of Chana Dal ki Puri
Traditionally, families cook Chana Dal ki Puri on auspicious days such as Ardra Nakshatra. In many Kayastha homes, they also prepare it during Chitragupta Puja and Bhai Dooj. Thus, the dish holds strong cultural value. Additionally, people serve these stuffed puris with rice kheer to complete the festive meal.
While the puri delivers a savory taste, the kheer adds sweetness. Consequently, the sweet-and-savory combination feels celebratory and satisfying. For this reason, many families continue this tradition every year.
What to Serve With Chana Dal ki Puri
Although kheer remains the traditional pairing, you can serve Chana Dal ki Puri with several Indian curries. For example, aloo curry, chana masala, and matar curry complement it well. Furthermore, any gravy-based sabzi enhances its flavor and texture.
If you prefer a lighter option, serve it with pickle and chutney. On the other hand, a rich curry makes the meal more filling and festive. Therefore, you can easily adapt this dish for both simple lunches and elaborate dinners.
Step-by-Step Overview of the Recipe
First, cook the chana dal with whole spices until it turns soft and aromatic. Next, mash the dal and temper it with ginger, chili, hing, and cumin to intensify the flavor. After that, knead a smooth dough and allow it to rest properly.
Then, divide the dough, add the stuffing, and seal each ball carefully. Finally, roll each puri gently and fry it in medium-hot oil until golden and puffed. If you maintain the right oil temperature, the puris turn crispy outside and soft inside. As a result, you achieve perfect texture and flavor every time.
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.
