How to make Dal Puri

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Whole wheat flour (atta) (आटा)

Cuisine : Maharashtrian

Course : Snacks and Starters

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Dal Puri
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Dal Puri checkout Kanji Bada. You can also find more Snacks and Starters recipes like Banarsi Tamatar Chaat, Soya Shammi Kabab, Honey Chilli Paneer, Russian Cutlets.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Puri Recipe

  • Split green gram skinless (dhuli moong dal) soaked 1/2 cup

  • Whole wheat flour (atta) 2 cups + for dusting

  • Oil 3 tablespoons

  • Asafoetida 1/4 teaspoon

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Ginger paste 1 teaspoon

  • Fresh coriander leaves 2 tablespoons

Method

Step 1

Heat 2 tbsps oil in a non stick pan.

Step 2

Add asafoetida and drained moong dal and sauté for 1-2 minutes, crushing the dal slightly with the back of the stirring spoon.

Step 3

Add coriander powder, cumin powder, chaat masala, ½ tsp red chilli powder and salt and stir till dry.

Step 4

Transfer into a bowl and set aside to cool.

Step 5

Place wheat flour in a bowl, add salt, remaining red chilli powder, ginger paste, coriander leaves and 1 tbsp oil and mix.

Step 6

Add sufficient water and knead into a stiff dough.

Step 7

Rest the dough covered with a damp cloth for about 15 minutes. Heat sufficient oil in a kadai.

Step 8

Divide the dough into lemon sized portions and roll into balls.

Step 9

Roll out into small puris and place a little of the dal stuffing in the centre.

Step 10

Gather the edges and seal. Dust with dry flour and roll out into small thick puris.

Step 11

Slide the puris into hot oil and deep fry till golden and crisp.

Step 12

Drain on absorbent paper and serve hot.