Dal Puri Recipe – Authentic Indian Fried Bread with Spiced Lentil Filling

Last Updated on 3 months by Neha Deshmukh

Dal Puri Recipe – Authentic Indian Fried Bread with Spiced Lentil Filling

Hey everyone! If you’ve ever craved that perfect blend of flaky, crispy, and flavorful, then you need to try Dal Puri. This isn’t just fried bread; it’s a little pocket of happiness, stuffed with a warmly spiced lentil mixture. I remember the first time my grandmother made these for me – the aroma alone was intoxicating! It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

Dal Puri is a classic Indian flatbread that’s incredibly satisfying. It’s perfect for a special breakfast, a hearty lunch, or even a delightful snack. The combination of the slightly sweet and savory dough with the flavorful dal filling is just… chef’s kiss. Plus, it’s a fantastic way to impress your friends and family with your Indian cooking skills!

Ingredients

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

• 1 cup all-purpose flour (maida) – about 120g
• 1 cup whole wheat flour (atta) – about 100g
• 2 tablespoons ghee – about 30ml
• 1 teaspoon salt
• ¾ to 1 cup water – about 180-240ml
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1-2 dry red chilies
• 2 strands mace
• ½ cup urad dal – about 100g
• 1 inch ginger, roughly chopped
• 3 tablespoons water – about 45ml
• 2 tablespoons ghee – about 30ml
• 1 pinch asafoetida (hing)
• 1 teaspoon sugar
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Maida & Atta Blend: We use both all-purpose flour (maida) and whole wheat flour (atta) for the perfect texture. Maida gives it that lovely flakiness, while atta adds a bit of nuttiness and structure.
• Urad Dal: This split black lentil is the star of the filling. It creates a creamy, flavorful base. Make sure to soak it well for the best results!
• Fennel Seeds: Don’t skip these! They add a subtle sweetness and aroma that’s just divine. Lightly toasting them before grinding really enhances their flavor.
• Mace: Mace is a warm spice that adds a unique depth to the spice powder. It’s often used in Indian cuisine for its delicate flavor.
• Hing – Asafoetida: This might seem a little unusual, but trust me, it’s essential! Asafoetida has a pungent aroma when raw, but it mellows out beautifully when cooked, adding a savory, umami flavor to the dal. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, atta, ghee, and salt. Gradually add water, kneading until you form a soft, pliable dough. It shouldn’t be sticky! Cover and let it rest for at least 30 minutes. This resting period is crucial for a flaky puri.
2. Prepare the Spice Powder: Dry roast the fennel seeds, cumin seeds, red chilies, and mace in a pan until fragrant. Let them cool, then grind them into a fine powder.
3. Grind the Dal Paste: Soak the urad dal in water for at least 4 hours (or even overnight!). Drain the dal and grind it with ginger and 3 tablespoons of water into a semi-coarse paste. You don’t want it completely smooth.
4. Cook the Dal Stuffing: Heat 2 tablespoons of ghee in a pan. Add a pinch of asafoetida (hing). Add the dal paste and cook over medium heat, stirring constantly. Add the spice powder, sugar, and salt. Continue cooking until the mixture thickens and comes together, about 10-15 minutes. Let it cool completely, then form into small balls.
5. Assemble the Puris: Divide the dough into equal-sized portions (about 11). Roll each portion into a small disc. Place a spoonful of the dal mixture in the center. Bring the edges of the dough together to seal the filling, then gently flatten the puri.
6. Fry the Puris: Heat oil in a deep frying pan over medium heat. Gently slide the puris into the hot oil, one at a time. Fry until golden brown and puffed up. Drain on paper towels.

Expert Tips

• Don’t Overcrowd the Pan: Frying too many puris at once will lower the oil temperature and result in soggy puris.
• Hot Oil is Key: The oil needs to be hot enough to puff up the puris quickly. Test with a small piece of dough – it should rise to the surface immediately.
• Gentle Pressure: When frying, you can gently press down on the puri with a slotted spoon to help it puff up.

Variations

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

• Vegan Adaptation: Substitute the ghee with a neutral-flavored oil like sunflower or canola oil.
• Gluten-Free Adaptation: Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca starch can work well, but you might need to adjust the water quantity.
• Spice Level Adjustment: Adjust the number of red chilies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are especially popular during Holi and Diwali. My family always makes a huge batch for these celebrations.

Serving Suggestions

Dal Puri is best served hot, straight from the frying pan! It pairs beautifully with:

• Dum Aloo: A classic combination!
• Chana Masala: Another flavorful chickpea curry.
• Yogurt: A cooling raita is the perfect accompaniment.
• Pickle: A tangy mango pickle adds a delightful contrast.

Storage Instructions

Leftover Dal Puris can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them briefly in a pan or oven to restore some of their crispness. The dal stuffing can be stored in the fridge for up to 3 days.

FAQs

Let’s answer some common questions:

• What is the best way to get the puris to puff up? Make sure your oil is hot enough, and don’t overcrowd the pan. Gentle pressure with a slotted spoon can also help.
• Can I make the dal stuffing ahead of time? Absolutely! You can make the dal stuffing a day or two in advance and store it in the fridge.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent aroma that adds a savory flavor to Indian dishes. You can find it at most Indian grocery stores, or online.
• Can I use a different type of dal for the stuffing? While urad dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavor.
• How do I adjust the spice level of the dal puri? Simply adjust the number of red chilies in the spice powder. You can also add a pinch of turmeric for color and flavor.

Enjoy making (and eating!) these delicious Dal Puris. Let me know how they turn out in the comments below!