Dal bhari puri
Dal bhari puri, from above
VegVeganBihar

Dal bhari puri

Puris stuffed with spiced chana dal. Festival mornings in Bihar start here.

60 minTime
15 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.
Stuffed for festivals2 chapters · 1 min read

Make it your way

Grandma's wayDal inside, festival outside.
The original
531kcalsame
15 gproteinsame
12 gfibresame
60minutessame

Dal bhari puri as Bihar makes it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups
Saltto taste
Waterabout 3/4 cup
Chana dal (split chickpeas)½ cup, soaked 4 hours
Ajwain (carom seeds)½ tsp
Fennel seeds1 tsp
Cumin seeds1 tsp
Ginger2.5 cm
Green chilli2
Cooking oil (vegetable oil)1 tbsp for the dough, plus for frying, about 1/3 cup absorbed

Method

4 steps
  1. 1Knead the flour with salt, a tablespoon of oil and water into a firm dough. Rest 20 minutes.
  2. 2Grind the drained chana dal coarsely with ginger and chillies, no water. Dry roast with ajwain, fennel, cumin and salt until dry and fragrant.
  3. 3Stuff small balls of dough with a spoon of filling, seal and roll gently.
  4. 4Deep fry in hot oil, pressing so they puff, until golden.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Dal bhari puri: a bread or rice, a side, something to drink and something sweet.

With a main Litti chokha75 min
With a main Kaddu bhaat60 min
On the side Bihari aloo bhujia25 min
On the side Parwal aloo30 min
To drink Sattu sharbat10 min
Something sweet Sattu ladoo20 min
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