Authentic Chana Dal Puri Recipe – Whole Wheat Flatbreads

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Puri Recipe – Whole Wheat Flatbreads

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Chana Dal Puri. These aren’t just any flatbreads; they’re flaky, flavorful pockets of goodness stuffed with a sweet and subtly spiced lentil filling. I remember the first time I tried making these, I was a little intimidated, but trust me, with a little patience, you’ll be rewarded with the most delicious puris you’ve ever tasted!

Why You’ll Love This Recipe

These Chana Dal Puris are special. They’re perfect for a festive brunch, a satisfying snack, or even a light meal. The combination of the crispy, whole wheat puri and the sweet, aromatic chana dal filling is simply divine. Plus, they’re surprisingly satisfying and keep you full for a good while.

Ingredients

Here’s what you’ll need to make these delightful puris:

• 2 cups whole wheat flour (atta) – about 240g
• ¾ cup water – about 180ml
• 3 teaspoons ghee – about 15ml
• Pinch of salt
• 1 cup chana dal – about 200g
• 1.5 cups water – about 360ml (for cooking dal)
• 1 cup jaggery – about 200g
• ¼ teaspoon cardamom powder – about 1g
• ¼ cup atta (for dusting) – about 30g
• 3 tablespoons oil or ghee (for frying) – about 45ml

Ingredient Notes

Let’s talk ingredients! Knowing a little about them can really elevate your cooking.

Whole Wheat Flour (Atta) – Types & Uses

We’re using whole wheat flour, or atta, which is the cornerstone of Indian breads. There are different types of atta available – fine, coarse, and even multigrain. For puris, a fine to medium atta works best. It gives you that perfect flaky texture.

Chana Dal – Nutritional Benefits & Regional Variations

Chana dal (split chickpeas) is a fantastic source of protein and fiber. It’s used extensively in Indian cuisine, especially in states like Uttar Pradesh and Rajasthan. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Jaggery – Traditional Sweetener & Flavor Profile

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor to the filling. It’s healthier than refined sugar and has a lovely warmth. If you can’t find jaggery, you can substitute it (see FAQs!).

Cardamom – The Queen of Spices & Its Aroma

Just a touch of cardamom powder adds a wonderful fragrance to the filling. It’s often called the “Queen of Spices” for a reason! Use good quality cardamom for the best aroma.

Ghee – Clarified Butter & Its Role in Indian Cooking

Ghee is clarified butter, and it’s essential in Indian cooking. It adds a rich, nutty flavor and helps create that flaky texture in the puris. You can use oil if you prefer, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Knead the dough: In a large bowl, combine the whole wheat flour, water, ghee, and salt. Knead well for about 5-7 minutes until you have a smooth, pliable dough. Cover and let it rest for at least 2 hours. This resting time is crucial – it allows the gluten to relax, resulting in softer puris.
2. Cook the chana dal: Soak the chana dal in water for an hour. Then, drain and pressure cook it with 1.5 cups of water for about 5 whistles. Let the pressure release naturally.
3. Make the filling: Once the dal is cooked, drain any excess water. Grind the cooked dal with jaggery, cardamom powder, and salt into a smooth paste.
4. Reduce moisture: Heat a pan and cook the dal paste for about 5 minutes, stirring constantly, until the moisture reduces and it thickens slightly. Let it cool completely. Then, form the mixture into 16 lime-sized balls.
5. Stuff the puris: Divide the dough into 16 equal balls. Flatten each ball slightly, place a lentil ball in the center, and carefully seal the edges. Gently rest the stuffed puris for about 10 minutes.
6. Roll out the puris: Dust a clean surface with atta. Gently roll each stuffed ball into a flatbread, about 4-5 inches in diameter. Be careful not to apply too much pressure, or the filling might come out.
7. Fry the puris: Heat oil or ghee in a deep frying pan or kadhai over medium-hot heat. Gently slide a puri into the hot oil. Cook until golden brown and bubbly on both sides.
8. Serve & Enjoy: Drain the puris on paper towels. Serve them warm, and enjoy! They also store well in the refrigerator for up to 3 days.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Chana Dal Puris:

Achieving the Perfect Puri Puff

The key to a puffy puri is the right temperature of the oil and a well-rested dough. Don’t overcrowd the pan, and gently press the puri with a slotted spoon while frying to encourage it to puff up.

Preventing Sticking During Rolling

Keep the dough well-dusted with atta. If it still sticks, lightly grease your rolling surface with a drop of ghee.

Mastering the Griddle Temperature

If the oil isn’t hot enough, the puris will absorb too much oil. If it’s too hot, they’ll burn quickly. Medium-hot is the sweet spot!

Working with Jaggery – Consistency is Key

Jaggery can sometimes be a bit hard to work with. If it’s very hard, you can gently warm it up to soften it before grinding.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chana Dal Puri

Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Option (Using Alternative Flours)

You can try using a gluten-free flour blend, but the texture will be slightly different. Sorghum flour or a mix of rice and tapioca flour can work well.

Spice Level Adjustment – Adding Green Chilies

If you like a little heat, finely chop a green chili and add it to the lentil filling. My friend, Priya, loves adding a pinch of red chili powder too!

Festival Adaptations – Holi & Diwali Specials

These puris are especially popular during festivals like Holi and Diwali. You can add a pinch of saffron to the dough for a festive touch.

Serving Suggestions

Chana Dal Puris are delicious on their own, but they’re even better with:

• A side of spicy pickle (my personal favorite!)
• A bowl of creamy yogurt
• A cup of hot chai

Storage Instructions

Leftover puris can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or oven to restore their crispness.

FAQs

Let’s answer some common questions:

What is the best way to knead the dough for puris?

Kneading is key! Use the heel of your hand to knead the dough for at least 5-7 minutes. The dough should be smooth and elastic.

Can I make the lentil filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

How do I prevent the puris from absorbing too much oil?

Make sure the oil is at the right temperature (medium-hot) and don’t overcrowd the pan.

What can I substitute for jaggery in this recipe?

You can use brown sugar or even granulated sugar, but the flavor won’t be quite the same.

Is it possible to freeze the stuffed puris before cooking?

Yes, you can! Place the stuffed puris on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer bag. Fry them directly from frozen, adding a minute or two to the cooking time.