Daal Bhari Puri recipe — a delicious stuffed deep-fried Indian bread, usually filled with spiced lentils. This version uses chana dal (Bengal gram) or urad dal (split black gram) for the stuffing.
Ingredients
For Dough:
Wheat flour – 2 cups
Semolina (optional) – 2 tbsp
Salt – ½ tsp
Oil or ghee – 2 tbsp
Water – as needed for kneading
For Filling (Daal):
Chana daal – 2 cup (soaked for 3–4 hours)
Ginger – 2 to3 slices
Green chili – 1–2 (broken)
Asafoetida (hing) – a pinch
Cumin seeds – 1 tsp
Red chili powder – ½ tsp
Salt – to taste
Oil – 1 tbsp (for roasting)
For Frying:
Oil – for deep frying
👩🍳 Instructions
Prepare a Dough: Mix wheat flour, , salt, and oil/ghee. Add water gradually and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
Make the Dal Filling: Drain soaked daal. In a large pan add ½ litre of water, when its boiled then add soaked daal and stir gently for 8- 10 mins. When daal gets semi cooked, turn off the flame and drain all the access water with help of large stainer.
Drain soaked daal, Add oil, cumin, ginger, garlic and green chilli. When it is tempering add soaked daal after that add salt and turmeric.
Do shallow fry for 5- 10 mins. Stir continuously till mixture dries out and becomes crumbly yet bindable and turned off the flame.
Let it cool completely. When daal become normal temperature then grind coarsely (without water) to a thick paste.
3. Assemble the Puris:
Divide the dough and dal filling into equal-sized balls.
Roll out a small circle of dough, place a portion of the filling in the center.
Seal the edges and roll out gently into a puri (don’t press too hard or the filling may spill).
4. Fry the Puris:
Heat oil in a flat pan or tawa.
Fry puris one at a time on medium-high heat until golden and puffed.
Drain on paper towels.
🥗 Serving Suggestions:
Serve hot with aloo matar sabzi, and some sweet dessert sewain or Vermicelli.
