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 puri 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 newer version still amazes me.
When I set out to make, I landed in 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 note that I would do it for this theme. I was skitical about only serving it with Kheer as its not a combination even I would like. I then searched to for other ones. Thats when I remembered the Aloo Bhujia and I was serving it for Sunday Brunch, I decided I would also checkout the chana masala way.
The whole meal was so delicious and we enjoyed the brunch complete with the Chawal Ki Kheer. I wanted something contrast to serve and felt the Pomegranate Juice will be colourful
Thalis & Platters
Week 1 – Platters for Elders
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
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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.
Bihari Chana Dal Puri Recipe
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 Chili 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
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 oi. 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 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.