Chana Dal Puri Bihari Style
Chana Dal Puri (Bengal gram dal stuffed puris) is a traditional and festive Bihari style dish. Spicy cooked chana dal is stuffed inside wheat flour dough, rolled into puris then deep fried to perfection. Traditionally dal puri is served with kheer, but today I have served it with Bihari Aloo Bhujia.
Servings: 4 people
For the Chana Dal stuffing
- 1 cup Chana dal Washed, soaked for 1 hour
- 1 tsp Cumin seeds
- 1/4 tsp Hing
- 1/2 tsp Ginger finely grated
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Chilli powder
- 1/2 cup Coriander leaves Chopped
- 1 tsp Sugar/Jaggery/Sweetener
- Salt as per taste
- 2 tbsp Oil
For the Dough
- 2 cup Wheat flour (Atta)
- 1/2 tsp Salt
- 1 tbsp Oil/ghee
- Water to bind it into dough
- Oil for deep frying the puris
To make Chana dal stuffing
Add the chana dal in a pressure cooker along with 1 1/2 cup of water and pressure cook for 2 to 3 whistles. Now drain the water. The chana dal should be soft but not mushy.
Heat oil in a deep bottomed pan. Then temper the oil with cumin seeds, hing and grated ginger and sauté for 5 to 10 seconds.
Add the soft chana dal to the oil and sauté, slowly crushing the chana dal with a hand masher roughly.
Now add turmeric powder, chilli powder, coriander powder, salt and sugar and mix everything well.
Cook the mixture for 5-6 minutes until the chana dal stuffing is cooked through and pulls away from the sides of the pan. Add chopped coriander leaves and mix well.
Take it off the heat and keep it aside to cool.
To make Dal puris
Make small balls of the dough (approximately lemon sized). Then flatten it into a small circle and stuff it with a small ball of the chana dal stuffing.
Gather the sides together and roll it into a ball. Then flatten this stuffed dough and roll it into puris.
Heat oil in a frying pan to deep fry the puris. Slowly drop in the flattened puris in the hot oil.
Deep fry the puris until golden brown. Drain and take it off the heat. Continue the same process for the rest of the dough and stuffing.
Serve it hot with steaming hot chai and aloo bhujia or kheer.
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.