chana dal puri recipe | Indian dal puri | masala dal poori |
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 88470 times
chana dal puri recipe | Indian dal puri | masala dal poori | with 25 amazing images.
chana dal puri recipe | Indian dal puri | masala dal poori is a simple snack recipe with inherent simplicity that makes it very appealing. Learn how to make Indian dal puri.
Game for some unusual fare today? Try this delectable Indian dal puri, which combines soaked and ground chana dal with wheat flour and semolina in the dough. This lends a unique and slight crispy texture to the puris which is pleasurable to bite into.
A couple of spices and fresh coriander do their bit in jazzing up the taste of thesemasala dal poori. This puri with perfect flavours of the Indian spices goes perfectly with a cup of masala chai. If you wish you can also serve it with a bowl of curd for dinner. Also try other puri recipes like Phudina Puri or puris.
Tips for chana dal puri. 1. Remember to add hot water for soaking the chana dal. It helps to speed up the soaking process. 2. Do not add water for kneading the dough. The chana dal paste itself will bind the flour into a dough. 3. Do not fry too many puris at once, and while frying always press each puri lightly into the oil so that it’ll puff up. Also deep-fry the puris on a medium to high flame only.
Enjoy chana dal puri recipe | Indian dal puri | masala dal poori | with step by step photos.
Method- Combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well.
- Blend in a mixer along with ¼ cup of water to a smooth paste.
- Transfer the paste into a deep bowl, add all the other ingredients and mix well to knead into a soft dough without using any water.
- Divide the dough into 24 equal portions.
- Roll out each portion of the dough into a 75 mm. (3") diameter round.
- Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on an absorbent paper and serve immediately.
Chana Dal Puri recipe with step by step photos
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If you like chana dal puri recipe | Indian dal puri | masala dal poori, then also try other puri recipes like
- urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images.
- pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with amazing 17 images.
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what is chana dal puri made of? Indian dal puri is made of 1/2 cup chana dal (split bengal gram), 1 cup whole wheat flour (gehun ka atta), 1/4 cup semolina (rava / sooji), 2 tbsp finely chopped coriander (dhania), 1 tsp green chilli paste, 1/4 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1/4 tsp asafoetida (hing), 1 tbsp oil, salt to taste and oil for deep-frying.
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To soak chana dal, wash 1/2 cup chana dal (split bengal gram) in a bowl 1 to 2 times or under running water.
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Drain the chana dal using a strainer.
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Add enough hot water for soaking. Hot water is used to speed up the soaking process.
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Cover with a lid and keep aside for 1 hour.
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After 1 hour, this is how soaked chana dal looks like.
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Drain this chana dal using a strainer again and discard the water.
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Transfer this soaked and drained chana dal into a mixer,add ¼ cup of water and blend into a smooth paste.
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For the dough of chana dal puri recipe | Indian dal puri | masala dal poori, transfer the paste into a bowl.
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Add 1 cup whole wheat flour (gehun ka atta).
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Add 1/4 cup semolina (rava / sooji).
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1 tsp green chilli paste.
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Add 1/4 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/4 tsp asafoetida (hing).
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Add 1 tbsp oil.
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Add salt to taste.
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Mix well and knead into a soft dough without using water. The chana dal paste itself will bind the flour into a dough.
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For the chana dal puri recipe | Indian dal puri | masala dal poori, divide the dough into 24 equal portions.
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Roll out each portion of the dough into a 75 mm. (3") diameter round. Remember not to use flour for rolling, else the puri will not puff well.
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Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
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Drain on an absorbent paper.
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Serve chana dal puri recipe | Indian dal puri | masala dal poori immediately.
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Remember to add hot water for soaking the chana dal. It helps to speed up the soaking process.
![]()
-
Do not add water for kneading the dough. The chana dal paste itself will bind the flour into a dough.
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Do not fry too many puris at once, and while frying always press each puri lightly into the oil so that it’ll puff up. Also deep-fry the puris on a medium to high flame only.
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Nutrient values (Abbrv) per puri
| Energy | 62 cal |
| Protein | 1.6 g |
| Carbohydrates | 6.7 g |
| Fiber | 0.7 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Sodium | 4.4 mg |
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