Bihari Chana Dal Puri Recipe

Bihari Chana Dal Puri Thali

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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

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

Bihari Chana Dal Puri 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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How to make Bihari Chana Dal Puri

Step By Step Pictures for making Chana Dal Puri     Bihari Chana Dal Puri 1

Bihari Chana Dal Puri 2

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 aur Sabji Nasta Thali

Bihari Chana Dal Puri Thali
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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
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 numbers
Author Srivalli


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.


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.
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. Valli, you must be an encyclopedia on pooris now. :)I am surprised you can remember which one is what among all these varieties you have cooked so far. This stuffing sounds like dal parathas one and The pooris look like flavor filled ones and with that combo must have been yummier.

  2. I make chana dal paratha at times, but a poori with it sounds awesome . The whole combo is tempting .
    I will be trying this chana poori when I get a chance , though I have been wanting to make breakfast from different states and they all have pooris .
    Let me take a demonstration from the poori expert Valli ????

  3. 5 stars
    I love to make stuff puris, though never made with chana dal one. This puri looks nice and perfectly done. I love the puri getting cooked in the Kadai, my type, nice and crispy, yet soft to eat.

  4. 5 stars
    I never tried stuffed pooris. Have tried chana dal paratha and this looks so similar but I am sure must be different in taste and texture.

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