March 12, 2011

Chana Dal Puri/Bengal Gram Dal stuffed Puris

It is back to the roots time. A traditional dish from the place where I hail. Dal Puri  is made in Bihar during any small or big festivities. Traditionally it is served with Rice Kheer and chutney. What makes it different from dal puris of other regions is that this is made from Bengal Gram/Chana Dal unlike Urad/Moong Dal. Having grown up on it since my childhood,it definetly scores over urad/moong dal puris for me.This is my mother's recipe,executed by me. Instead of Puris you can make parathas too with the same stuffing.                                                                            The painting that you see is the famous style of Madhubani painting which also originated from Bihar .It has gained a lot of popularity over the years and you can see them on wall paintings,sarees,lamp shades and what nots.
Ingredients[For 4 people]
For the Dough
4 cups whole wheat flour
1 tbsp Ghee/Clarified Butter or Oil 
1 tsp Salt

For the Stuffing
2 cups chana dal (bengal gram)
1 Bay Leaf
1 tsp Cumin seeds
1-2 green Chilies
½ tsp Turmeric powder
2 tsp roasted cumin seeds powder
1 tsp red chili powder
1 tsp Garam Masala
1 and ½ tsp Coriander powder
1 tsp Chopped ginger
4-5 Garlc cloves chopped
2 Tbsp Coriander Leaves -Finely chopped
Salt according to taste
1 tbsp Oil
Oil for frying


  1. Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done.Strain it to remove any excess water and mash them to look like the picture above.
  2. To make the dough, Mix flour,salt and oil and rub them for few minutes till it is crumbly. Add water little by little to knead into a firm dough. cover it with a damp cloth and keep aside.
  3. To make the stuffing:-In a pan, heat 1 tbsp oil, Add cumin seeds,bayleaf. When the cumin seed splutters add, ginger,garlic,green chillies. Fry for a minute.
  4. Add mashed Dal.
  5. Add roasted cumin powder,corainder powder,chilli powder and cook till the dal becomes dry. It will take few minutes.
  6. Before turing off the stove,add Garam masala,corainder leaves and mix well.
  7. When the stuffing cools, make small balls [lemon size] of the dough. Roll it a a small circle.
  8. Make smaller balls of Dal stuffing.Place it at the centre of the rolled dough and close it from all sides. Flatten this stuffed ball and roll it into puris of small size.
  9. Deep fry these puris in hot oil till golden.
  10. Do it for the rest of the dough.

I am sending this to gayathri's  Walking through the memory lane event.


Pratibha Rai. said...

It was very good and very tasty.

abhijeet said...

was lucky to taste it!!

Anonymous said...

Looks wonderful and delicious! Yummy!

Gayathri Kumar said...

Very inviting puris. Thanks for sending..

Nisha said...

Thanks for following me. Bookmarking this recipe. I just love traditional recipes like this.

Taste Junction said...

Hey, I'm so happy to see this posted. I too am from Bihar and Chana Dal Puri is my absolute favorite madea t all festive occasions specially Teej.

sangeeta said...

Hey have a gorgeous blog !!!
Loved this daal puri as i am from Banaras and it's made almost the same way at my place too. It is served with either kaddu ki subzi or ras waale aaloo and kheer as a dessert .
Loved all you pictures.

Sailaja Angara said...

It looks to be very tasty, today only i came to know abt this recipe from one on my cousin whose in-laws belong to Bihar. A must try recipe, I think

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