Dal Puri - SK Khazana

Chana dal stuffed puris made healthy by roasting them instead of deep-frying This is a Sanjeev Kapoor exclusive recipe.

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Dal Puri - SK Khazana

Main Ingredients Split Bengal gram (chana dal), Refined flour (maida)
Cuisine Bengali,Indian
Course Breads
Prep Time 1-1.30 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Dal Puri - SK Khazana

  • 1 cup Split Bengal gram (chana dal)
  • Refined flour (maida) 1 cup + for dusting
  • Ghee 1½ tablesoonps+ for cooking
  • to taste Salt
  • 1 teaspoon Garlic chopped
  • 1 teaspoon Ginger chopped
  • 1-2 Dried red chillies
  • 1-2 Green chillies finely chopped
  • 1/2 tablespoon Sugar
  • a pinch Asafoetida
  • 2 tablespoons Mustard oil
  • to serve Pickle


  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.
  2. To make the stuffing, take Chana Dal in a large bowl and sufficient water and let it soak for 1 hour.
  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.
  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.
  5. Heat a non-stick tawa.
  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.
  7. Dust the worktop with flour and roll the stuffed balls into thin discs.
  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
  9. Cut each into 4 pieces, arrange them on a serving plate and serve hot with pickle.