Dal Puri

Rinse the chana dal and soak it in 500 ml water for 2 hours. Finely chop the ginger, green chillies and coriander leaves while the dal soaks.

Chana DalWater

Mix the wheat flour, salt and oil in a bowl. Add 170 ml water little by little and knead into a firm, smooth dough. Cover and rest it for 20 minutes.

Wheat FlourSaltOilWater

Drain the soaked dal and put it in a pressure cooker with 450 ml water, salt and turmeric. Pressure cook on medium flame for 3 whistles, then let the pressure release naturally for 10 minutes until the pin drops. Drain any extra water; the dal should be soft and not watery.

WaterSaltTurmeric Powder

Heat 1 tablespoon oil in a kadai on medium flame for half a minute until hot. Add cumin and fennel seeds and fry for half a minute until they crackle. Add the chopped ginger, green chillies and asafoetida, then fry for 1 minute until the raw smell goes.

OilCuminFennel SeedsGingerGreen ChilliAsafoetida

Add the cooked dal, coriander powder and red chilli powder. Cook on medium flame for 5 to 7 minutes, stirring and mashing, until the mixture is dry and holds its shape. Mix in the chopped coriander leaves.

Coriander PowderRed Chilli PowderCoriander Leaves

Spread the filling on a wide plate and cool it for 15 minutes until it reaches room temperature. Divide the dough and filling into about 10 equal portions. Fill and seal each dough portion, then roll it gently into a 12 cm puri without letting the filling come out.

Heat the deep-frying oil in a kadai on medium-high flame for 5 to 7 minutes. Drop in a small piece of dough; it should rise at once without browning. Fry one puri for 1 to 2 minutes until puffed and golden, turning once, then drain it. Repeat with the remaining puris, frying one at a time.

Oil