Dal Puri Recipe

Prep Time – 25-30 mins | Cook Time – 20-25 mins | Servings – Approx. 8-10 puris

Ingredients

For the Dough

• 2 cups Mohini Bhog Select Aata (wheat flour)
• ½ tbsp salt
• 1 tbsp oil
• Water as required

For the Filling

• ¾ cup chana dal (split Bengal gram)
• 5-8 garlic cloves
• ½ inch piece ginger
• 2 green chillies
• 1 tbsp cumin seeds
• 1 tbsp black pepper
• 2 tbsp coriander leaves, chopped
• 1 onion, finely chopped
• ¼ tbsp asafoetida (hing)

Directions

1. Soak chana dal for 2-3 hours, then drain and grind coarsely with garlic, ginger, and green chillies.
2. Heat a pan and dry roast the ground mixture with cumin seeds, black pepper, chopped onion, coriander leaves, salt, and asafoetida till cooked and aromatic. Let cool.
3. In a bowl, mix Mohini Bhog Select Aata, salt, oil, and water to make a stiff dough. Cover and rest for 15-20 minutes.
4. Divide dough into equal balls, roll each into small circles.
5. Place a spoonful of filling in the center, fold and seal the edges, then gently roll again to slightly flatten the puri.
6. Heat oil in a deep frying pan. Fry each puri on medium heat till golden brown and puffed.
7. Drain on absorbent paper and serve hot with chutney or curry.

Chef Tips

• Avoid making the dough too soft to prevent bursting while frying.
• Cook filling well to avoid raw taste.
• Fry on medium heat for crispy and evenly cooked puris.
• Serve immediately for best taste and texture.