Chana Dal Puri Recipe- Sesame Oil Flatbread with Sweet Filling

Last Updated on 4 months by Neha Deshmukh

Chana Dal Puri Recipe: Sesame Oil Flatbread with Sweet Filling

Hey everyone! If you’re anything like me, you love a good puri. There’s just something so satisfying about a light, fluffy, golden-brown flatbread, especially when paired with a flavorful curry or pickle. Today, I’m sharing a recipe that’s a little different – Chana Dal Puri. These aren’t your everyday puris; they’re stuffed with a sweet and fragrant chana dal filling and boast a lovely sesame oil flavor. I first made these for a Diwali celebration, and they were a huge hit! They’re a bit more work than plain puris, but trust me, the extra effort is so worth it.

Why You’ll Love This Recipe

These Chana Dal Puris are a delightful treat for so many reasons! The sweet chana dal filling is a wonderful surprise inside the crispy puri. The sesame oil adds a unique, nutty aroma and flavor that elevates the whole experience. Plus, they’re perfect for festive occasions or just a special weekend breakfast. They’re a little bit special, a little bit comforting, and a whole lot delicious!

Ingredients

Here’s what you’ll need to make these amazing Chana Dal Puris:

• 2 cups All-purpose flour (240g)
• ¼ cup + 3 tablespoons Sesame seed oil (80ml + 45ml) – plus extra for resting the dough
• ¼ teaspoon Salt (1.5g)
• ¼ teaspoon Turmeric powder (0.5g)
• ½ cup + 1 tablespoon Water (120ml + 15ml)
• 1 cup + 1 ½ tablespoons Chana Dal (split chickpeas) (160g + 22.5g)
• ½ cup Jaggery (100g)
• ⅓ cup Sugar (65g)
• ½ teaspoon Ground ginger (2.5g)
• ½ teaspoon Cardamom powder (2.5g)
• ¼ teaspoon Nutmeg powder (1g)
• Ghee, as needed

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Chana Dal: This is the star of the filling! Make sure you use good quality chana dal. It should be bright yellow and free of any stones or debris.
• Jaggery: Jaggery adds a beautiful caramel-like sweetness and depth of flavor. You can find it at most Indian grocery stores. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.
• Sesame Oil: Now, sesame oil is key here! It gives these puris their signature flavor. In some parts of India, especially in the North, people use mustard oil for a more pungent flavor. Feel free to experiment, but sesame oil is my go-to.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chana dal thoroughly under cold water. Then, add it to a pressure cooker with 3 cups of water. Pressure cook on high heat for one whistle, then reduce the heat to low and cook for another 5 minutes. Once cooked, drain the dal and rinse it again.
2. In a saucepan, combine the cooked chana dal, jaggery, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5-7 minutes.
3. Mix in the ground ginger, cardamom, and nutmeg. Continue cooking for another minute until everything is well combined.
4. Remove from heat and let the mixture cool slightly. Then, grind it into a smooth paste. While still warm, shape the paste into 9 equal-sized balls. Set aside.
5. Now, let’s make the dough. In a large bowl, combine the flour, salt, turmeric powder, and sesame oil. Gradually add water, mixing until a soft, pliable dough forms.
6. Knead the dough for 5-7 minutes until it’s smooth and elastic. Then, lightly coat it with sesame oil, cover, and let it rest for at least 30 minutes. This resting time is important – it helps the gluten relax, making the puris easier to roll.
7. Divide the dough into 9 equal portions.
8. Flatten one dough ball into a small circle. Place one chana dal filling ball in the center. Carefully bring the edges of the dough together to seal the filling inside. Pinch to secure.
9. Gently roll the stuffed dough ball into a thin circle, about 6-8 inches in diameter, using a little flour to prevent sticking.
10. Heat a griddle or flat pan over medium-high heat. Once hot, carefully place the rolled puri onto the griddle.
11. Cook for about 30-45 seconds, until golden spots start to appear. Flip and cook the other side for another 30-45 seconds.
12. Gently press around the edges of the puri with a spatula to encourage it to puff up.
13. Once both sides are golden brown and the puri is puffed up, remove it from the griddle and brush both sides with ghee.
14. Repeat with the remaining puris. Serve hot!

Expert Tips

• Don’t overwork the dough! Overkneading can make the puris tough.
• Make sure the oil is hot enough before adding the puris. If the oil isn’t hot enough, the puris will absorb too much oil and won’t puff up properly.
• Gently press around the edges of the puri with a spatula to help it puff up.

Variations

• Vegan Adaptation: Swap the ghee for a vegan butter or more sesame oil.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level: If you like a little more warmth, add a pinch of cayenne pepper to the filling. My friend, Priya, loves adding a tiny bit of black pepper too!
• Festival Adaptations: These are especially popular during Holi and Diwali. For Diwali, I sometimes add a few chopped nuts to the filling for extra richness.

Serving Suggestions

Chana Dal Puris are delicious on their own, but they’re even better with a side dish! I love serving them with:

• Aloo Sabzi (Potato Curry)
• Chana Masala (Chickpea Curry)
• Pickle (Mango or Lime)
• Yogurt

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them on a griddle or in a dry pan to restore their crispness.

FAQs

• What is Chana Dal? Chana Dal is split chickpeas. It’s a staple ingredient in Indian cuisine and is known for its mild, nutty flavor.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• What type of flour is best for puris? All-purpose flour works great, but you can also use atta (whole wheat flour) for a slightly healthier option.
• How do I get the puris to puff up? Make sure the oil is hot enough, and gently press around the edges of the puri with a spatula. Resting the dough properly also helps!
• Can I use a different type of sweetener instead of jaggery? Yes, you can use brown sugar or even granulated sugar, but jaggery adds a unique flavor that’s worth seeking out.