Bihari Chana Dal Puri Recipe

Bihari Chana Dal Puri Recipe is a traditional Bihari style poori stuffed with chana dal cooked in spices. This Bengal gram dal stuffed puris are made of wheat flour stuffed with chana and deep-fried.

Traditionally, one serves these dal puris with rice kheer for breakfast. Since I was planning on making a thali I decided to make these Bihari Aloo Bhujia and chana masala made in Bihari style. I remembered the Aloo Bhujia my colleague used to get for us.

Talking about stuffed pooris, there are many different stuffed pooris that I have already shared. With the AtoZ Indian Pooris, I had checked on so many recipes as well. However, my best pick would always be the Radhaballabhi, a deep-fried Bengali Poori stuffed with spiced urad dal. I have a huge collection of stuffed pooris, so reading about the newer version still amazes me.

When I set out to make it, I landed here to read about this Chana Dal Puri prepared in Bihari Style. As always I don't remember for what or when I end up with a recipe, however made a note that I would do it for this theme. I was skeptical about only serving it with Kheer as it's not a combination even I would like. I then searched for other ones. That's when I remembered the Aloo Bhujia and I was serving it for Sunday Brunch, I decided I would also check out the chana masala way.

The whole meal was so delicious and we enjoyed the brunch complete with the Chawal Ki Kheer. I wanted something to contrast to serving and felt the Pomegranate Juice will be colourful

Bihari Chana Dal Puri is the featured recipe in the Bihari Chana Dal Puri aur Sabji Nasta Thali. In SYL, it's another poori Thali

Thalis & Platters

Week 1 - Platters for Elders

Indo Chinese Platter for Day 1
Idli Platter for Day 2
Pakoda Platter for Day 3
Colourful Rangoli Food Thali for Day 4

Week 2 - Thalis featuring Non Veg Regional Cuisines - Non Veg Thali

Chicken Donne Biryani - Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao - Non Veg Thali 2 for Day 2
Mutton Biryani - Non Veg Thali 3 for Day 3
Mutton Dum Biryani - Non Veg Thali 4 for Day 4
Fish Curry - Non Veg Thali 5 for Day 5
Prawns Curry - Non Veg Thali 5 for Day 6

Week 3 - Thalis featuring Indian Flatbreads

Banarasi Kachori aur Sabzi Thali for Day 1
Bengali Dhakai Paratha Nasta Thali for Day 2

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Step By Step Pictures for making Chana Dal Puri    

How to make Chana Dal Puri

The chana dal stuffing of this Bihari style puri is very simple to make yet extremely delicious and easy to make.
Soak for atleast 5 to 10 mins and then pressure cook it till soft.
Mash the chana dal well and cook with spices.
Once the dal is done, allow to cool down so that it is easy for you to stuff and roll out.
The dough has to be stiff as well.

Recipe

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5 from 2 votes

Bihari Chana Dal Puri Recipe

Bihari Chana Dal Puri Recipe is a traditional Bihari style poori that is stuffed with chana dal cooked in spices. This Bengal gram dal stuffed puris are made of wheat flour stuffed with chana and deep fried.

Course Breakfast, Dinner

Cuisine Bihar

Keyword Dinner Ideas

By Cook Method Deep Fried

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 numbers

Author Srivalli

Ingredients

For the Chana Dal Stuffing

• 1 cup Chana Dal
• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida / Hing
• 1/2 tsp Ginger finely grated
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Red Chilli Powder
• 1/2 cup Coriander Leaves finely chopped
• Salt to taste
• 2 tsp Cooking Oil

For the Dough

• 2 cup Wheat Flour
• Salt to taste
• 1 tbsp Ghee
• Water to knead the dough
• Cooking Oil for deep frying

Instructions

How to make Bihari Chana Dal Puri Recipe

To make Chana Dal Stuffing

• Wash and soak the chana dal for 5 mins. Take it in a pressure cooker and cook for 3 whistles, till done. Add just enough water as we won't be using the water. We mostly use it for making sambar or rasam.
• Drain the chana dal, make sure it is soft and well cooked.
• Heat a nonstick pan with cooking oil. Add the mashed chana dal, pressing with the ladle to make sure the dal is all soft.
• Add the spice powders and mix well. The recipe calls for sugar or jaggery, I skipped as we don't like it.
• Cook on high making sure the dal is well cooked and easy to stuff as well.
• Add chopped coriander leaves and keep it aside to cool down.

To make the Dough

• In a large bowl add the flour, salt, ghee and rub them together. Now, add water a little at a time and knead into a firm but soft dough.

To make Dal Puris

• Divide the dough into equal balls, flatten slightly and make it thin on the sides.
• Place a spoon of the chana stuffing in the center and gather all the sides and enclose it well.
• Press slightly and dusting it well, roll out into 6 to 7 inch discs.
• Heat a kadai with cooking oil, when it is hot, gently slide the pooris and cook on both sides.
• While it is cooking, gently press on the top or pour little hot oil for the pooris to puff up.
• Once it is cooked on both sides, drain it using a slotted ladle on to a kitchen towel.
• Serve it hot with side dish.

Notes

Always make sure the chana dal is well cooked and mashed, else it will come out during rolling out. Dough should be stiff, else it will dunk oil.

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Looking for other lentil based flatbread, then try this Dhalpuri