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.