Dal puri
AI-drafted · awaiting admin review
Soft fried bread stuffed with a dry, spiced chana dal filling, made for festivals and special breakfasts.
Region: BiharOccasion: Festivals; special breakfastsTime: 1 hour + soakingServes: 4Vegan
Ingredients
- 2 cups wholewheat flour
- 1 tbsp oil
- Salt to taste
- ½ cup chana dal, soaked 2 hours
- ½ tsp turmeric
- 1 tsp cumin powder
- ½ tsp red chilli powder
- ½ tsp ajwain
- 1 tsp grated ginger
- Oil for deep-frying
Method
- Knead the flour with oil, salt and water into a soft dough. Rest for 20 minutes.
- Boil the soaked dal with turmeric and salt until just soft but not mushy. Drain well and grind to a dry, coarse powder with the spices, ajwain and ginger.
- Flatten a dough ball, place a spoon of filling inside, seal and roll gently into a 5-inch puri.
- Deep-fry in hot oil, pressing lightly so it puffs, until golden on both sides.
- Serve hot with aloo dum, chutney or kheer.
History
Dal-stuffed puris are a festive bread across the Gangetic plains; in Bihar they are often made with chana dal.
Significance
Dal puri is cooked for festivals, weddings and when guests come, often paired with kheer or rasiao.