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Dhalbhari Puris

Course Breakfast, Dinner
Cuisine North Indian
By Cook Method Deep Fried, Stovetop
By Diet Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Author Srivalli


  • For the outer layer
  • 3 cups Whole wheat flour
  • Salt to taste
  • Water for kneading
  • For the Dal stuffing
  • 1/4 cup Moong Dal
  • 1/4 cup Chana Dal
  • 4 Cloves
  • 1 tsp Peppercorns
  • 1 Cardamoms
  • 1/2 tsp Cumin Seeds
  • 11/2 tsp or to taste Salt
  • 2 tsp Ghee
  • Oil for deep frying


  • Wash and soak the dal an hour. Even 30 mins in hot water should be sufficient.
  • Drain well and grind to a smooth paste.
  • Dry roast all the spices and allow it to cool down. Once cooled down, grind to a fine powder.
  • Then heat a non stick pan with ghee, add the ground powder. Then add the dal paste and cook till it comes together. Takes about 5 - 7 mins. Make sure you are stirring all the time.
  • Allow to cool down so that you can handle the dal paste. Knead well again and make small balls.
  • Meanwhile knead a stiff dough with wheat flour and make balls.
  • When ready to make the pooris, heat the kadai, simmer till you make the pooris.
  • Dust well flatten the outer layer, place the dal ball in center and cover well all over. With gentle pressure roll out pooris.
  • When the oil is hot, gently slide in the pooris and fry on both sides.
  • Drain on a kitchen towel and serve with curds and pickle.
  • I made a simple Moong dal as side dish.
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