• 1 cup Whole refined Flour
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 pinch hing
  • 1 tsp ginger and green chilli paste 
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • Salt, to taste
  • Sugar 1 tsp 
  • Cooking oil, to deep fry

Channa Dal Puri Recipe preparation Steps:

  1. To begin making  Chana Dal Puri Recipe, pressure cook channa dal with enough water for about 2 whistles or until cooked enough to get easily mashed. Also, do not overcook the dal since it will make it mushy. Once chana dal is cool, drain all the water and mash it or ground it coarsely. It is up to you to mash it completely or leave it grainy but it will taste better if we ground coarsely. 
  2. Heat oil in a  pan. Add cumin seeds and hing let it splutter. Then add ginger and green chilli paste and fry for a while then add mashed channa dal and the spice powders and salt. Mix well. Cook for about 2 to 3 minutes. Remove the dal from the pan and transfer it to a bowl to cool.
  3. Once it cools down, make lemon sized balls and keep aside.
  4. Knead whole wheat flour with little salt, sugar and water and some oil into it to make it a soft dough. Cover to let it sit for about 30 minutes.
  5. Heat oil in a wide pan for deep frying.
  6. Divide the dough into equal-sized balls. Flatten one of the balls into a 3 to 4-inch diameter circle. Place a ball of spicy chana dal stuffing in the middle. Carefully bring all the edges of the dough to seal the stuffing well.
  7. Flatten this into small circles making sure the stuffing does not fall apart. Carefully transfer the flattened puri into the hot oil. Flip to let the puri puff on both sides. These stuffed puris will not give a huge puff like unstuffed plain ones, though. Once puris appear brownish and done, transfer them on paper towels to drain excess oil. Repeat the step for all the remaining dough to get puris.
  8. Serve this Chana Dal Puri Recipe hot with any side dish of your choice.