Quick Dal‑Stuffed Puri (Instant Puri)

Ingredients

• 3 cups Whole Wheat Flour (for the puri dough, sifted)
• 1 cup Semolina (Sooji) (adds crunch to the dough)
• 1 tablespoon Granulated Sugar (balances flavor in the dough)
• 1 tablespoon Salt (adjust to taste)
• 0.5 teaspoon Carom Seeds (Ajwain) (dry‑roasted to avoid bitterness)
• 2 tablespoons Vegetable Oil (for the dough; plus extra for frying)
• 1 cup Water (lukewarm, adjust as needed for dough consistency)
• 0.5 cup White Urad Dal (Split Black Gram) (soaked 30‑60 min, then drained)
• 0.5 cup Moong Dal (Split Yellow Gram) (soaked together with urad dal)
• 1 tablespoon Fresh Ginger (grated)
• 1 tablespoon Fennel Seeds (lightly toasted)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 0.5 teaspoon Cumin Powder (ground)
• 1 teaspoon Kashmiri Red Chili Powder (mildly spicy and red)
• 0.5 teaspoon Garam Masala (store‑bought or homemade)
• 2 pieces Cloves (whole, added to the dal paste)
• 0.5 teaspoon Chaat Masala (adds tangy flavor)
• 1 tablespoon Fresh Coriander Leaves (finely chopped)
• 1 tablespoon Semolina (Sooji) (added to the dal paste to absorb excess moisture)
• 1 teaspoon Dry Coriander Seeds (optional, for extra aroma)
• 2 cups Oil for Deep Frying (vegetable oil with high smoke point)

Instructions

1. Soak the Lentils

   Rinse ½ cup white urad dal and ½ cup moong dal, then soak together in warm water for 30‑60 minutes. If short on time, add a splash of oil to the water and soak for 4‑5 minutes, then drain.

   Time: PT45M

2. Grind the Dal Paste

   Transfer the soaked dal to a blender, add 1 tbsp grated ginger, 1 tbsp toasted fennel seeds, 1 tsp crushed kasuri methi, ½ tsp cumin powder, 1 tsp Kashmiri red chili powder, ½ tsp garam masala, 2 whole cloves, ½ tsp chaat masala, 1 tbsp fresh coriander, 1 tbsp semolina and a pinch of dry coriander seeds. Blend to a smooth, thick paste, adding a splash of water only if needed.

   Time: PT10M

3. Cook the Dal Filling

   Heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle. Pour the dal paste, stir continuously and cook for 8‑10 minutes until the mixture turns dry, aromatic and the oil separates. Remove from heat and let cool completely.

   Time: PT10M

   Temperature: Medium heat

4. Prepare the Puri Dough

   In a large mixing bowl combine 3 cups wheat flour, 1 cup semolina, 1 tbsp sugar, 1 tbsp salt, ½ tsp ajwain and 2 tbsp oil. Mix dry ingredients first, then gradually add 1 cup lukewarm water while kneading until the dough is firm, smooth and non‑sticky. It should feel tighter than regular roti dough.

   Time: PT15M

5. Rest the Dough

   Cover the dough with a dry kitchen towel and let it rest for 15 minutes. This relaxes the gluten without making the dough soft.

   Time: PT15M

6. Divide and Roll Puris

   Divide the dough into equal golf‑ball sized portions (about 12‑14 pieces). Lightly oil your rolling surface, flatten each ball, and roll into a 4‑5 inch circle, about 2 mm thick. Keep the rolled puris covered with a damp cloth to avoid drying out.

   Time: PT20M

7. Stuff the Puris

   Place a heaping teaspoon of the cooled dal filling in the centre of each rolled puri. Bring the edges together and pinch to seal, then gently flatten again to a 4‑inch disc, ensuring the filling is evenly spread but not bursting out.

   Time: PT15M

8. Deep Fry the Puris

   Heat 2 cups oil in a deep pan to 350°F (175°C). Slide a stuffed puri gently into the oil; it should sizzle immediately. Fry for 30‑45 seconds on each side until puffed, golden‑brown and crisp. Remove with a slotted spoon and drain on paper towels. Reduce heat slightly after the first few puris to maintain even cooking.

   Time: PT20M

   Temperature: 350°F

9. Serve or Store

   Serve hot with yogurt, tomato ketchup, or any chutney. Cool completely before storing in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

22 g

Fat

5 g

Fiber

2 g