How to make Dal Puri - SK Khazana -

Chana dal stuffed puris made healthy by roasting them instead of deep-frying

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Refined flour (maida) (मैदा)

Cuisine : Bengali, Indian

Course : Breads

For more recipes related to Dal Puri - SK Khazana checkout Dal Soya Parantha. You can also find more Breads recipes like Tikhat Purya Potato Puris Black Gram Sattu Roti Coconut Roti

Dal Puri - SK Khazana

Dal Puri - SK Khazana Recipe Card


Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

Prep Time : 1-1.30 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Puri - SK Khazana Recipe

  • Split Bengal gram (chana dal) 1 cup

  • Refined flour (maida) 1 cup + for dusting

  • Ghee 1½ tablesoonps+ for cooking

  • Salt to taste

  • Garlic chopped 1 teaspoon

  • Ginger chopped 1 teaspoon

  • Dried red chillies 1-2

  • Green chillies finely chopped 1-2

  • Sugar 1/2 tablespoon

  • Asafoetida a pinch

  • Mustard oil 2 tablespoons

  • Pickle to serve


Step 1

Take refined flour in a large bowl, add ghee and salt and mix well. Add water little by little and knead into a semi-soft dough. Cover with a damp muslin cloth and rest for 10-15 minutes.

Step 2

To make the stuffing, take Chana Dal in a large bowl and sufficient water and let it soak for 1 hour.

Step 3

Drain the dal and put into a blender jar, add garlic, ginger and break and add dried red chillies. Add green chillies, sugar, asafoetida and add a little water and blend into a coarse paste.

Step 4

Heat a non-stick pan, add mustard oil and let it smoke. Add the dal paste and sauté for 2-3 minutes. Add salt and mix till the moisture evaporates and the mixture leaves the sides of the pan and forms a mass. Transfer into a plate and let it cool down to room temperature.

Step 5

Heat a non-stick tawa.

Step 6

Divide the dough into medium sized portions and shape them into balls. Dust the worktop with flour and roll each dough ball into a small disc. Place some dal mixture in the center of each disc, bring the edges together and pinch to seal.

Step 7

Dust the worktop with flour and roll the stuffed balls into thin discs.

Step 8

Place them on the hot tawa, one at a time, and cook for 1 minute. Flip and drizzle some ghee evenly on top. Flip again and drizzle some ghee on the other side too and cook, turning sides, till both sides are evenly golden and crisp. Transfer them onto a plate

Step 9

Cut each into 4 pieces, arrange them on a serving plate and serve hot with pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.