Chana Dal Puri are deep-fried pooris stuffed with a spiced chana dal (Bengal gram) filling. This recipe uses simple ingredients, very commonly found in our Indian kitchens. So, if you are looking for a last-minute dish to make your party menu or festive menu special, then this stuffed chana dal puri is your answer.

I like to serve this chana dal puri with a savoury side-dish such as dahi aloo ki sabji, which would perfectly balance the flavours and round up everything into a nice homely vegetarian meal.

Table of Contents

Ingredients for Dal Puri

For the Dough:

2 cups all-purpose flour (maida)
1 tsp salt (adjust to taste)
1 tbsp ghee or oil
Water (as needed to knead the dough)

For the Chana Dal Stuffing:

1 cup chana dal (Bengal gram), soaked for 4-5 hours or overnight
1 tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
1 tsp grated ginger
½ tsp turmeric powder (haldi)
½-1 tsp red chili powder (to taste)
Salt to taste
2 tsp oil (for tempering)

For Frying:

Oil (for deep frying)

Recipe instructions

Prepare the Chana Dal Stuffing: Drain the soaked chana dal and pressure cook it with enough water and ½ tsp salt for 3-4 whistles until soft but not mushy. Drain excess water and mash the dal (use a masher or the back of a spoon).
Heat 2 tsp of oil in a pan. Add cumin seeds and let them splutter. Add asafoetida and grated ginger, sauté for 30 seconds. Stir in the mashed dal, red chili powder, and salt (if using). Cook on medium heat for 4-5 minutes, stirring to remove moisture until the mixture comes together and is dry enough to stuff. Cool completely.
Prepare the Dough: In a bowl, mix all-purpose flour, salt, and ghee/oil. Rub together, then knead with water into a firm yet smooth dough (stiffer than chapati dough to hold the stuffing). Cover and rest for 30 minutes.
Assemble the Pooris: Divide the dough into lemon-sized balls. Flatten one ball slightly, place 1-2 tsp dal stuffing in the centre. Seal the edges by bringing them together and pinching shut. Gently flatten with your fingers, then roll into 4-5 inch circles (dust with flour to prevent sticking). Roll carefully to avoid tearing.
Fry the Pooris: Heat oil in a deep kadhai over medium-high heat. Test by dropping a small piece of dough—it should sizzle and rise. Gently slide in a puri. Press lightly with a slotted spoon to help it puff. Fry until golden on both sides (1-2 minutes per side). Drain on paper towels. Repeat with the remaining pooris.

Tips for perfect stuffed chana dal puris

Don’t overcook the dal—it should be mashable but hold shape.
Use a stiff dough to prevent oil absorption and tearing during rolling.
Pinch the ends properly before rolling to minimise stuffing spillage.

Serving suggestions

Pair this stuffed chana dal kachori with Bihari-style aloo bhujia for some authentic taste. It goes equally well with chana masala or kaddu ki sabji. It’s perfect for festive meals or for cooking for a special occasion.

More kachori recipes

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Dal Puri | चना दाल पूरी

Priyanka

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Bihari, Indian

Equipment

Stove Top
Heavy bottom Non-stick Pan
Pressure Cooker
Mixing Bowl

Ingredients

For the Dough:

2 cups all-purpose flour maida
1 tsp salt adjust to taste
1 tbsp ghee or oil
Water as needed to knead the dough

For the Chana Dal Stuffing:

1 cup chana dal Bengal gram, soaked for 4-5 hours or overnight
1 tsp cumin seeds jeera
¼ tsp asafoetida hing
1 tsp grated ginger
½-1 tsp red chili powder to taste
Salt to taste
2 tsp oil for tempering

For Frying:

Oil for deep frying

Instructions

Prepare the Chana Dal Stuffing: Drain the soaked chana dal and pressure cook it with enough water and ½ tsp salt for 3-4 whistles until soft but not mushy. Drain excess water and mash the dal (use a masher or the back of a spoon).
1 cup chana dal, Salt to taste
Heat 2 tsp of oil in a pan. Add cumin seeds and let them splutter. Add asafoetida and grated ginger, sauté for 30 seconds. Stir in the mashed dal, red chili powder, and salt (if using). Cook on medium heat for 4-5 minutes, stirring to remove moisture until the mixture comes together and is dry enough to stuff. Cool completely.
2 cups all-purpose flour, 1 tsp salt, 1 tsp cumin seeds, ¼ tsp asafoetida, 1 tsp grated ginger, ½-1 tsp red chili powder, 2 tsp oil
Prepare the Dough: In a bowl, mix all-purpose flour, salt, and ghee/oil. Rub together, then knead with water into a firm yet smooth dough (stiffer than chapati dough to hold the stuffing). Cover and rest for 30 minutes.
2 cups all-purpose flour, 1 tbsp ghee or oil, Water
Assemble the Pooris: Divide the dough into lemon-sized balls. Flatten one ball slightly, place 1-2 tsp dal stuffing in the centre. Seal the edges by bringing them together and pinching shut. Gently flatten with your fingers, then roll into 4-5 inch circles (dust with flour to prevent sticking). Roll carefully to avoid tearing.
Fry the Pooris: Heat oil in a deep kadhai over medium-high heat. Test by dropping a small piece of dough—it should sizzle and rise. Gently slide in a puri. Press lightly with a slotted spoon to help it puff. Fry until golden on both sides (1-2 minutes per side). Drain on paper towels. Repeat with the remaining pooris.
Oil