- In a large mixing bowl, combine whole wheat flour, boiled and mashed arhar dal, carom seeds, cumin seeds, kasuri methi, salt, green chili paste, and ghee.
- Gradually add water while kneading to form a stiff, smooth dough. Knead for 5-7 minutes until the dough is no longer sticky.
- Apply ghee to the dough, cover with a damp cloth, and let it rest for 30 minutes.
- Divide the dough into small balls. Roll each ball into a 3-4 inch circle, using oil to prevent sticking.
- Heat oil in a deep pan over medium-high heat until hot (but not smoking). Gently slide a rolled poori into the hot oil.
- Gently press with a slotted spoon to puff up the poori. Fry until golden brown and crisp on both sides.
- Drain excess oil on paper towels and serve hot with curries or pickles.
- Calories:290 kcal25%
- Energy:1213 kJ22%
- Protein:6 g28%
- Carbohydrates:30 mg40%
- Sugar:0.2 mg8%
- Salt:394 g25%
- Fat:18 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Dal Poori Recipe – Whole Wheat & Ajwain Flavors
Introduction
Oh, poori. Just the word conjures up memories of festive mornings and cozy family breakfasts, doesn’t it? There’s something so satisfying about a perfectly puffed-up poori, warm and inviting. This Dal Poori recipe is a little different from your standard poori – we’re adding boiled arhar dal to the dough, which makes them wonderfully soft and flavorful. I first made these when I was trying to sneak a little extra protein into my kids’ breakfast, and they’ve been a hit ever since! You’ll love how easy they are to make, and the subtle, comforting flavors.
Why You’ll Love This Recipe
These aren’t just any pooris! They’re a delightful blend of textures and tastes. The dal adds a subtle sweetness and keeps the pooris incredibly soft, even hours after they’re fried. Plus, the carom seeds (ajwain) give a lovely digestive boost and a unique aroma. They’re perfect for a weekend brunch, a festive occasion, or just when you’re craving something a little special.
Ingredients
Here’s what you’ll need to make these delicious Dal Pooris:
- 250 grams Whole Wheat Flour (atta)
- 1 cup Arhar dal (boiled/toor dal)
- 0.5 teaspoon Carom Seeds (Ajwain)
- 0.5 teaspoon Cumin Seeds
- 2 tablespoons Dry Fenugreek Leaves (Kasuri Methi)
- 1 teaspoon Salt
- 1 teaspoon Green Chilli Paste (adjust to your spice preference!)
- 1 tablespoon Ghee
- Oil for frying
Ingredient Notes
Let’s talk ingredients – a few little tips can make all the difference!
Whole Wheat Flour – Choosing the Right Type
Using good quality whole wheat flour (atta) is key. Look for a finely ground atta for the best texture. I prefer the kind labeled “chakki atta” – it’s stone-ground and retains more nutrients.
Arhar Dal (Toor Dal) – The Protein Powerhouse
Arhar dal, also known as toor dal, is what gives these pooris their unique softness. Make sure it’s well-cooked and slightly mashed before adding it to the dough. You can boil it with a pinch of turmeric for a lovely color.
Carom Seeds (Ajwain) – Digestive Benefits & Flavor
Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they’re fantastic for digestion, which is especially helpful after a slightly indulgent meal like poori.
Kasuri Methi – The Secret to Authentic Taste
Kasuri methi (dried fenugreek leaves) adds a wonderful aroma and a slightly bitter, yet delicious, flavor. Crush it between your palms before adding it to the dough to release its fragrance.
Ghee – Traditional Flavor & Texture
Ghee adds a richness and flavor that’s hard to beat. It also helps create a softer dough. You can substitute with oil if you prefer, but ghee really elevates the taste.
Oil for Frying – Best Options for Poori
I usually use vegetable oil or sunflower oil for frying pooris. They have a neutral flavor and a high smoke point. Mustard oil is also a traditional choice, especially in North India, but it has a distinct flavor that you might love or dislike.
Step-By-Step Instructions
Alright, let’s get cooking!
- In a large mixing bowl, combine the whole wheat flour, boiled arhar dal, carom seeds, cumin seeds, kasuri methi, salt, green chili paste, and ghee.
- Gradually add water while kneading to form a stiff, smooth dough. This is important – the dough should not be sticky. Knead for about 5 minutes until it comes together nicely.
- Apply a little ghee to the dough, cover it with a moist cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer pooris.
- Divide the dough into small, equal-sized balls. Roll each ball into a 3-4 inch circle using a little oil to prevent sticking.
- Heat oil in a deep pan until it’s smoking hot. Gently slide a rolled poori into the oil.
- Press lightly with a slotted spoon to help it puff up. Fry until golden brown on both sides.
- Drain the excess oil on paper towels and serve hot with your favorite curries or pickles!
Expert Tips
Want to make sure your Dal Pooris turn out perfect every time? Here are a few of my go-to tips:
Achieving the Perfect Puff
The key to a puffy poori is the right oil temperature and a little gentle encouragement with the slotted spoon. Don’t overcrowd the pan, or the oil temperature will drop.
Kneading the Dough – Key to Soft Pooris
Don’t skimp on the kneading! A well-kneaded dough develops gluten, which gives the pooris their structure and chewiness.
Oil Temperature – Getting it Just Right
Test the oil by dropping a tiny piece of dough into it. If it sizzles and rises to the surface immediately, it’s ready.
Resting the Dough – Why it Matters
Resting the dough is crucial. It allows the gluten to relax, making the pooris softer and easier to roll.
Variations
Want to switch things up? Here are a few ideas:
Vegan Dal Poori
Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
Gluten-Free Dal Poori (Alternative Flours)
You can experiment with gluten-free flours like rice flour or sorghum flour, but you might need to adjust the amount of water to get the right consistency.
Spice Level Adjustment – Increasing the Heat
Add more green chili paste or a pinch of red chili powder to the dough for a spicier kick. My friend loves to add a dash of cayenne pepper!
Festival Adaptations – Holi & Diwali Specials
These pooris are perfect for festive occasions! Serve them with special holiday dishes and sweets.
Serving Suggestions
Dal Poori is best enjoyed hot, straight from the frying pan! Serve it with:
- Aloo ki sabzi (potato curry)
- Chana masala (chickpea curry)
- Pickles (mango pickle is a classic!)
- Yogurt (raita)
Storage Instructions
Leftover pooris can be stored in an airtight container at room temperature for a day or two. They’ll lose some of their puffiness, but you can reheat them in a tawa or microwave.
FAQs
Got questions? I’ve got answers!
What type of dal is best for Dal Poori?
Arhar dal (toor dal) is the traditional choice, but you can experiment with other dals like moong dal for a slightly different flavor.
Can I make the dough ahead of time?
Yes, you can! Make the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
How do I know if the oil is hot enough?
Drop a tiny piece of dough into the oil. If it sizzles and rises immediately, it’s ready.
Why are my pooris not puffing up?
The oil might not be hot enough, or the dough might be too sticky. Make sure to knead the dough well and maintain the correct oil temperature.
Can I use a different oil for frying?
Yes, you can use vegetable oil, sunflower oil, or even mustard oil.
What is Kasuri Methi and where can I find it?
Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
