Dal Puri (Indian Fried Bread)

By: Manjula Jain

October 7, 2015

Serving : 4 people
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Dal Puri (Indian Fried Bread)

Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.

Dal Puri

Ingredients

For Dough

  • 1-1/2 cups all-purpose flour – plain flour - maida
  • 1-1/2 tablespoons oil
  • 1/4 teaspoon salt
  • About 1/2 cup water

For Filling

  • 1/2 cup moong dal
  • 1 tablespoon ginger chopped
  • 1 green chili chopped
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds powder- saunf
  • 1/2 teaspoon cumin seeds - jeera
  • 1/2 teaspoon mango powder - amchoor
  • 1/8 teaspoon asafetida – hing
  • 2 teaspoons oil
  • Also need oil to fry

Instructions

For Dough

  • In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.

For Filling

  • Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
  • After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
  • Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
  • Remove from heat and let it cool just enough that you can knead it to make a soft dough.

Making the Dal Puri

  • Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
  • Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
  • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
  • Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
  • Let the filled ball sit for three to four minutes before rolling.
  • Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
  • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
  • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
  • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Dal Puri

Dal Puri (Indian Fried Bread)

Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
No ratings yet
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Course Bread
Cuisine Indian
Servings 4 people

Ingredients
  

For Dough

  • 1-1/2 cups all-purpose flour – plain flour - maida
  • 1-1/2 tablespoons oil
  • 1/4 teaspoon salt
  • About 1/2 cup water

For Filling

  • 1/2 cup moong dal
  • 1 tablespoon ginger chopped
  • 1 green chili chopped
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seeds powder- saunf
  • 1/2 teaspoon cumin seeds - jeera
  • 1/2 teaspoon mango powder - amchoor
  • 1/8 teaspoon asafetida – hing
  • 2 teaspoons oil
  • Also need oil to fry

Instructions
 

For Dough

  • In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.

For Filling

  • Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
  • After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
  • Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
  • Remove from heat and let it cool just enough that you can knead it to make a soft dough.

Making the Dal Puri

  • Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
  • Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
  • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
  • Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
  • Let the filled ball sit for three to four minutes before rolling.
  • Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
  • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
  • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
  • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
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Comments

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    Moni
    July 16, 2018 at 4:33 am

    Nisha aunty thank you so much for the wonderful recipe. Loved it during the monsoon rains. I love the way you show the recipes speaking so softly and explaining everything. Love you ❤️

      Manjula Jain
      July 16, 2018 at 2:49 pm

      Moni Thanks

    Prachi Srivastava
    February 2, 2018 at 10:00 pm

    I tried this today. It came out really well. Soft and fluffy… also not heavy on stomach…
    Thanks

    Palakshi
    November 13, 2016 at 9:35 am

    Its so yaaaaammmmmyyyy

    Khushi Jain
    November 3, 2016 at 1:44 am

    It made me remember my childhood days. During Navratri we prepare this dish Dal and Puri.

    Sangita Ray
    May 23, 2016 at 1:02 am

    DAL puri is my favourite….cooked by my mother,and now i cant eat because i am staying in a .p.g house…
    BUT AFTER READING YOUR INGREDIENTS AND METHOD I FEEL happy that i can also make .explained in a simple manner that all can make it very well ….thanks a lot for sharing

      Manjula Jain
      May 24, 2016 at 11:21 pm

      Sangita, Thank you and happy cooking

    gayathri
    March 22, 2016 at 7:05 pm

    Hi manjula ji ur recieps is well super taste ???? I tried so many recieps in youtube

      Manjula Jain
      March 22, 2016 at 9:48 pm

      gayathri, Thank you

        Anila
        March 31, 2016 at 8:36 am

        I like ur recipess

    Cookwook
    November 20, 2015 at 9:52 am

    I love to make it

    zarinshoukat
    November 13, 2015 at 10:15 am

    Bht hi achi aur pakane asan

    sakthi
    October 18, 2015 at 6:58 am

    all ur recipies r very nice

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