Urad Dal Puri Recipe – Authentic Indian Fried Bread with Spices

Last Updated on 4 months by Neha Deshmukh

Urad Dal Puri Recipe – Authentic Indian Fried Bread with Spices

Hey everyone! If you’re anything like me, you absolutely love a good puri. There’s just something so satisfying about that light, fluffy, and slightly crispy fried bread. Today, I’m sharing a recipe that takes puris to a whole new level – Urad Dal Puri! These aren’t your everyday puris; they’re packed with a flavorful lentil filling that makes them incredibly special. I first made these for a Diwali celebration, and they were a huge hit!

Why You’ll Love This Recipe

These Urad Dal Puris are a delightful treat for breakfast, brunch, or even a festive snack. They’re wonderfully flavorful, with a lovely textural contrast between the soft puri and the spiced lentil filling. Plus, they’re surprisingly satisfying – a couple of these with a side of something tangy is a meal in itself! They’re a little more effort than plain puris, but trust me, the extra work is so worth it.

Ingredients

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

• 1 cup all-purpose flour (maida) – about 120g
• 1 cup whole wheat flour (atta) – about 120g
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 3 tablespoons ghee – about 42g
• 0.5 cup urad dal – about 100g
• 0.5 tablespoon cumin seeds – about 5g
• 1 teaspoon chopped ginger
• 1 teaspoon green chili, finely chopped
• 0.25 teaspoon turmeric powder – about 1.25g
• 0.5 teaspoon red chili powder – about 2.5g
• 0.5 teaspoon coriander powder – about 2.5g
• 1 pinch asafoetida (hing)
• 0.5 teaspoon fennel seeds – about 2.5g

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Urad Dal: This is the star of the show! Make sure you soak it well for at least 30 minutes before grinding. It helps create a smoother paste.
• Ghee: Ghee adds a beautiful richness and flavor. You can substitute with oil, but ghee really elevates the taste.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way. If you’re not familiar, it has a pungent smell but mellows out beautifully when cooked.
• Flour Types: Traditionally, these are made with a mix of all-purpose flour and whole wheat flour. Some families prefer using only all-purpose for a lighter puri, while others use more whole wheat for a slightly rustic texture. Feel free to experiment with the ratio to find what you like best! In some regions, you might even find people adding a touch of besan (gram flour) for extra crispness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, and ghee.
2. Now, slowly add water, a little at a time, and knead until you have a soft, pliable dough. It shouldn’t be sticky!
3. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the puris softer.
4. While the dough rests, let’s prepare the filling. Grind the soaked urad dal into a coarse paste without adding any water. This is key – we want a dry, crumbly texture.
5. Heat a tablespoon of ghee in a pan. Add the cumin seeds and let them splutter.
6. Add the chopped ginger and green chili, and sauté for a minute.
7. Now, add the turmeric powder, red chili powder, coriander powder, asafoetida, and fennel seeds. Cook for another 30 seconds, stirring constantly.
8. Add the ground urad dal paste and cook until it’s dry and crumbly, stirring frequently. This takes about 5-7 minutes.
9. Once cooled, form the filling into small balls.
10. Now, roll out the dough into small circles, about 3-4 inches in diameter.
11. Place a ball of the urad dal filling in the center of each circle.
12. Carefully seal the edges, making sure there are no gaps. Gently flatten each puri.
13. Heat oil in a deep frying pan over medium heat.
14. Gently slide the puris into the hot oil, one at a time.
15. Fry until they are golden brown and puffed up.
16. Drain on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy puris.
• The oil should be hot enough to puff up the puris immediately, but not so hot that they burn.
• If your puris aren’t puffing up, try adding a tiny bit more baking powder to the dough.
• Rolling the puris evenly is important for even cooking.

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: Use a gluten-free flour blend instead of all-purpose flour. A blend with xanthan gum works best.
• Spice Level Adjustment: Adjust the amount of green chili and red chili powder to your liking. My friend, Priya, loves to add a pinch of garam masala to the filling for extra warmth.
• Festival Adaptations: These are especially popular during Holi and Diwali. During Diwali, my family makes a larger batch and shares them with neighbors!

Serving Suggestions

Serve these Urad Dal Puris hot, straight from the fryer! They’re fantastic with:

• Potato curry (aloo sabzi)
• Mango pickle
• Yogurt
• A simple chutney

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a pan or oven to restore some of the texture.

FAQs

Let’s answer some common questions:

• What is the best way to knead the dough for puris? Knead the dough for at least 5-7 minutes until it’s smooth and elastic. Adding a little warm water can help.
• Can I make the urad dal filling ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days.
• What oil is best for deep frying puris? Vegetable oil, sunflower oil, or canola oil are all good choices.
• How do I prevent the puris from absorbing too much oil? Make sure the oil is at the right temperature and don’t overcrowd the pan.
• Can I use a different type of dal instead of urad dal? While urad dal gives the most authentic flavor, you can experiment with moong dal, but the taste will be different.

Enjoy making these Urad Dal Puris! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!