Dal Puri—a delicious affair

  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 40m

Since my Mum-in-law is over, every day has had exciting meals, every meal, different. Yesterday, we had Dal Puri, a delicious, dal stuffed Puri that is not deep fried, but puffed up on the tawa/ griddle instead. Made with spicy dal stuffed into doughballs, this recipe is to die for.

Perfect for breakfast, this puri is yum enough to be had by itself or with pickle, curd or chutney.

Ingredients for the Cover

Atta (Whole wheat flour)- 2 cups

Salt- 1 pinch

Oil- 2-3 tsp

Water- about 1 cup

Ingredients for the Stuffing

Saunf (Fennel seeds)- 1 tsp

Ginger, grated-2 tsp

Red chilli, dry- 1

Oil- 2 tsp

Chana dal- 1 cup

Method for the Cover

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Mix the flour, salt, oil and water. Knead to a soft dough, like you would for rotis. Keep aside and get on with the stuffing.

Method for the Stuffing

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1. Pressure cook chana dal until soft. 2. Heat oil in a wok and add the saunf, ginger, red chillies. When fragrant, ie about  1 minute, add the boiled, mashed dal. Fry until dry and soft. Keep aside.

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Make lime sized balls and roll out into small disc. Stuff 1-2 tsp of the stuffing into the centre of the discs and pinch the sides and bring together to the middle and flatten.

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Roll out into thick puri shapes and then fry on a hot tawa.

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Fry on both sides, applying slight pressure. It is amazing to see how they puff up right on the tawa.


Serve with pickle / ketchup or your favourite chutneys or some veg to make a full dish!


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