Dal Puri (Chana Dal Puri Recipe)

Method11 steps · about 2 hr 10 min

1. 1

   Step 1: Rinse the 190 grams chana dal twice and soak in separate water to cover for one hour. Start this before making the dough.

   Soak chana dal before pressure cooking · 60 minUses 190 g chana dal (source 1 cup), soak one hour · Water as needed to soak dal; discard after soaking

2. 2

   Step 2: Mix the 260 grams atta with eighth teaspoon ajwain (⅛ teaspoon), half teaspoon dough salt and tablespoon dough oil (1 tablespoon). Add the dough water gradually, around threequarter cup, and knead into a smooth firm dough. Cover and rest thirty minutes.

   Rest firm puri dough · 30 minUses 260 g atta (source 2 cups) · ⅛ teaspoon ajwain · ½ teaspoon salt · 1 tablespoon oil ( 15 ml , I used avocado oil) · Around 3/4 cup water for firm dough, adjust to flour

3. 3

   Step 3: Drain the soaking water (2 cups). Transfer the soaked dal to a stove-top pressure cooker with the separate two cups pressure-cooking water, teaspoon filling salt (1 teaspoon), half teaspoon turmeric and quarter teaspoon chili powder. Follow the cooker’s instructions; the source guide is three whistles over medium-high heat then two minutes on low. Turn off, let pressure release naturally and open only once fully depressurized. Check the dal is cooked but not pasty.

   Uses Soaked chana dal · 2 cups water (for pressure cooking the dal) · 1 teaspoon salt (or to taste) · ½ teaspoon turmeric · ¼ teaspoon red chili powder

4. 4

   Step 4: Drain excess cooking liquid and roughly mash the cooked dal; some texture should remain.

   Uses Fully cooked pressure-released chana dal

5. 5

   Step 5: Now, put a pan on medium heat and add 1 & ½ tablespoons oil to it. Once the oil is hot, add ¾ teaspoon cumin seeds and let them sizzle, then add ¼ teaspoon hing, 1 teaspoon minced ginger and garlic (1 teaspoon) each, 1 green chili, and 1 broken dried red chili. Cook for a few seconds until the garlic and ginger start changing color.

   Uses 1 1/2 tablespoons oil for filling tempering · ¾ teaspoon cumin seeds · ¼ teaspoon hing · 1 teaspoon ginger (minced) · 1 teaspoon garlic (minced) · 1-2 green chilies (chopped, adjust to taste) · 1 dried red chili (broken)

6. 6

   Step 6: Add the prepared drained mashed dal to the tempering and cook over low heat three to four minutes until the filling is fairly dry. Mix in the two to three tablespoons chopped cilantro, then cool enough to handle.

   Dry-cook dal filling with tempering · 4 minUses Oil-tempered ginger-garlic-chili-cumin filling base · Drained rough-mashed cooked dal · 2-3 tablespoons cilantro (chopped)

7. 7

   Step 7: Take a forty-five to fifty-gram portion of the rested dough, smooth it into a ball and flatten with a central hollow. Add one to two tablespoons cooled prepared filling. Avoid overfilling; reserve any extra filling.

   Uses One 45–50 gram dough portion · One to two tablespoons filling for one puri

8. 8

   Step 8: Gather and pinch the dough edges closed, gently flatten and roll to a circle about five inches (13 cm) wide without tearing.

   Uses One raw dough portion with cooked dal filling

9. 9

   Step 9: Heat the separate deep-frying oil in a deep pan to around 375°F (190°C), using a frying thermometer and keeping a saucepan no more than one-third full, or following a fryer’s fill line. Carefully lower one sealed puri into the oil.

   Uses Deep-frying oil as needed · One sealed rolled raw puri with cooked filling

10. 10

    Step 10: Press the puri gently with a spatula to help it puff. Fry the first side about thirty seconds, turn and fry the second side until golden too. Lift out and drain. Repeat portioning, filling, sealing, rolling and frying the remaining dough, making about nine puris.

    First side of each puri, then turn and finish · 1 minUses Filled puri frying in hot oil · Remaining rested dough · Remaining cooked cooled filling

11. 11

    Step 11: Serve the hot puris with separately prepared rice kheer if desired.

    Uses Cooked drained dal-filled puris